1 x quantity plain gingerbread dough (see recipe below method)
- Roll the dough out between 2 sheets of non-stick baking paper to 5mm thick. Refrigerate for 30 minutes or until firm.
- Preheat oven to 140°C (275°F). Line 2 large baking trays with non-stick baking paper. Using a 5cm cookie cutter, cut 32 rounds from the dough, re-rolling as necessary. Using a 3cm round cutter, indent to mark a border on each round. Using the tip of a 6mm round piping nozzle, cut 2 holes from the centre of each cookie. Place on the trays and bake for 18–20 minutes or until golden and dry to the touch. Allow to cool completely on the trays. Thread the cookies onto ribbon and use as decorations or napkin rings. Makes 32
Tips: Extra cookies will keep in an airtight container for up to 1–2 weeks. You could also use the chocolate gingerbread cookie dough (see recipe link below) to make these buttons, if you prefer.
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