Cookies:
1 box NOMU MiniMakes Vanilla Cookie Dough Mix
90g softened butter
2 tbsp molasses (see Tips)
1 large egg, separated
2 tsp NOMU Ground Ginger
½ tsp NOMU Ground Cinnamon
Pinch NOMU Ground Nutmeg
Royal icing:
1 egg white (leftover from the cookie dough)
150g icing sugar, sifted
Cream together the butter and sugar mix (sachet 1) until light and fluffy. Mix in the molasses until combined, followed by the egg yolk.
Add the cookie mix (sachet 2) and spices and mix to form a uniform dough – you may need to bring the dough together using your hands.
Roll out the dough between two sheets of baking paper until about 4mm thick. Place on a tray and chill in the fridge for 1 hour or until firm.
Preheat the oven to 160°C fan-assisted convection and line a large tray with baking paper.
Cut out assorted Christmas shapes from the cookie dough, rerolling the scraps until all the dough is used up. Transfer the cookies on the prepared tray and bake for 10-12 minutes until crisp. Allow to cool completely on the tray – the cookies will continue to harden as they cool.
For the royal icing, whip the egg white with an electric mixer until lightly foamy, then gradually mix in icing sugar one tablespoon at a time until it’s all added. Continue mixing the icing until becomes thick, glossy and paste-like. Add a little more icing sugar if your icing doesn’t look thick enough, or add a drop of water to soften it (not too much, a little goes a long way). Cover the surface of the icing directly with a piece of cling film until ready to use to prevent a crust from forming.
Place the royal icing into a piping bag fitted with a small round tip and pipe decorations onto your cooled cookies. Leave to air dry for 1-2 hours until the icing is completely hard, then store in an airtight container.
Tip: If you don’t have any molasses, you can swap it out for golden syrup.
Poke holes in the tops of the unbaked cookies to use them as Christmas tree decorations, repiercing the holes after baking if they close up. Thread some festive twine through the holes and tie up the ends to hang up on your tree.
Decorating these gingerbread cookies is a fun Christmas activity with the kids. You can colour the icing and place each shade into different piping bags, and put out various sprinkles and festive-coloured candies for decorating.
Cookies:
1 box NOMU MiniMakes Vanilla Cookie Dough Mix
90g softened butter
2 tbsp molasses (see Tips)
1 large egg, separated
2 tsp NOMU Ground Ginger
½ tsp NOMU Ground Cinnamon
Pinch NOMU Ground Nutmeg
Royal icing:
1 egg white (leftover from the cookie dough)
150g icing sugar, sifted
Cream together the butter and sugar mix (sachet 1) until light and fluffy. Mix in the molasses until combined, followed by the egg yolk.
Add the cookie mix (sachet 2) and spices and mix to form a uniform dough – you may need to bring the dough together using your hands.
Roll out the dough between two sheets of baking paper until about 4mm thick. Place on a tray and chill in the fridge for 1 hour or until firm.
Preheat the oven to 160°C fan-assisted convection and line a large tray with baking paper.
Cut out assorted Christmas shapes from the cookie dough, rerolling the scraps until all the dough is used up. Transfer the cookies on the prepared tray and bake for 10-12 minutes until crisp. Allow to cool completely on the tray – the cookies will continue to harden as they cool.
For the royal icing, whip the egg white with an electric mixer until lightly foamy, then gradually mix in icing sugar one tablespoon at a time until it’s all added. Continue mixing the icing until becomes thick, glossy and paste-like. Add a little more icing sugar if your icing doesn’t look thick enough, or add a drop of water to soften it (not too much, a little goes a long way). Cover the surface of the icing directly with a piece of cling film until ready to use to prevent a crust from forming.
Place the royal icing into a piping bag fitted with a small round tip and pipe decorations onto your cooled cookies. Leave to air dry for 1-2 hours until the icing is completely hard, then store in an airtight container.
Tip: If you don’t have any molasses, you can swap it out for golden syrup.
Poke holes in the tops of the unbaked cookies to use them as Christmas tree decorations, repiercing the holes after baking if they close up. Thread some festive twine through the holes and tie up the ends to hang up on your tree.
Decorating these gingerbread cookies is a fun Christmas activity with the kids. You can colour the icing and place each shade into different piping bags, and put out various sprinkles and festive-coloured candies for decorating.
Cookies:
1 box NOMU MiniMakes Vanilla Cookie Dough Mix
90g softened butter
2 tbsp molasses (see Tips)
1 large egg, separated
2 tsp NOMU Ground Ginger
½ tsp NOMU Ground Cinnamon
Pinch NOMU Ground Nutmeg
Royal icing:
1 egg white (leftover from the cookie dough)
150g icing sugar, sifted
Cream together the butter and sugar mix (sachet 1) until light and fluffy. Mix in the molasses until combined, followed by the egg yolk.
Add the cookie mix (sachet 2) and spices and mix to form a uniform dough – you may need to bring the dough together using your hands.
Roll out the dough between two sheets of baking paper until about 4mm thick. Place on a tray and chill in the fridge for 1 hour or until firm.
Preheat the oven to 160°C fan-assisted convection and line a large tray with baking paper.
Cut out assorted Christmas shapes from the cookie dough, rerolling the scraps until all the dough is used up. Transfer the cookies on the prepared tray and bake for 10-12 minutes until crisp. Allow to cool completely on the tray – the cookies will continue to harden as they cool.
For the royal icing, whip the egg white with an electric mixer until lightly foamy, then gradually mix in icing sugar one tablespoon at a time until it’s all added. Continue mixing the icing until becomes thick, glossy and paste-like. Add a little more icing sugar if your icing doesn’t look thick enough, or add a drop of water to soften it (not too much, a little goes a long way). Cover the surface of the icing directly with a piece of cling film until ready to use to prevent a crust from forming.
Place the royal icing into a piping bag fitted with a small round tip and pipe decorations onto your cooled cookies. Leave to air dry for 1-2 hours until the icing is completely hard, then store in an airtight container.
Tip: If you don’t have any molasses, you can swap it out for golden syrup.
Poke holes in the tops of the unbaked cookies to use them as Christmas tree decorations, repiercing the holes after baking if they close up. Thread some festive twine through the holes and tie up the ends to hang up on your tree.
Decorating these gingerbread cookies is a fun Christmas activity with the kids. You can colour the icing and place each shade into different piping bags, and put out various sprinkles and festive-coloured candies for decorating.
Cookies:
1 box NOMU MiniMakes Vanilla Cookie Dough Mix
90g softened butter
2 tbsp molasses (see Tips)
1 large egg, separated
2 tsp NOMU Ground Ginger
½ tsp NOMU Ground Cinnamon
Pinch NOMU Ground Nutmeg
Royal icing:
1 egg white (leftover from the cookie dough)
150g icing sugar, sifted
Cream together the butter and sugar mix (sachet 1) until light and fluffy. Mix in the molasses until combined, followed by the egg yolk.
Add the cookie mix (sachet 2) and spices and mix to form a uniform dough – you may need to bring the dough together using your hands.
Roll out the dough between two sheets of baking paper until about 4mm thick. Place on a tray and chill in the fridge for 1 hour or until firm.
Preheat the oven to 160°C fan-assisted convection and line a large tray with baking paper.
Cut out assorted Christmas shapes from the cookie dough, rerolling the scraps until all the dough is used up. Transfer the cookies on the prepared tray and bake for 10-12 minutes until crisp. Allow to cool completely on the tray – the cookies will continue to harden as they cool.
For the royal icing, whip the egg white with an electric mixer until lightly foamy, then gradually mix in icing sugar one tablespoon at a time until it’s all added. Continue mixing the icing until becomes thick, glossy and paste-like. Add a little more icing sugar if your icing doesn’t look thick enough, or add a drop of water to soften it (not too much, a little goes a long way). Cover the surface of the icing directly with a piece of cling film until ready to use to prevent a crust from forming.
Place the royal icing into a piping bag fitted with a small round tip and pipe decorations onto your cooled cookies. Leave to air dry for 1-2 hours until the icing is completely hard, then store in an airtight container.
Tip: If you don’t have any molasses, you can swap it out for golden syrup.
Poke holes in the tops of the unbaked cookies to use them as Christmas tree decorations, repiercing the holes after baking if they close up. Thread some festive twine through the holes and tie up the ends to hang up on your tree.
Decorating these gingerbread cookies is a fun Christmas activity with the kids. You can colour the icing and place each shade into different piping bags, and put out various sprinkles and festive-coloured candies for decorating.
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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