Helen RandellGinger Hearts
March 23rd 2009 07:40
Ginger Hearts
2 cups plain flour
1 teaspoon baking powder
3 teaspoons ground ginger
1 teaspoon ground cinnamon
pinch ground cloves
85g unsalted butter, softened
1/2 cup dark brown sugar
1 egg
1 tablespoon molasses
1/4 cup raw sugar
Preheat the oven to 180 degrees. Sift the flour and spices into a bowl. In another bowl, cream the butter and brown sugar until light and fluffy, and add the egg, beating well. Stir through the molasses. Fold this mixture through the sifted dry ingredients until combined. Gather into a ball. Roll out the dough between two sheets of baking paper to a thickness of 5mm. Cut heart shapes into dough with a 5cm cookie cutter and sprinkle evenly with raw sugar crystals.
Transfer to a baking tray and bake for 12 minutes. Cook on a wire rack. Makes 36.
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