Extra Virgin Olive Oil Gingerbreads

40' Medium 12345

Makes 60-80 biscuits depending on cutters used
You will need festive-shaped cookie cutters for this recipe

90ml Bertolli Gentile Extra Virgin Olive Oil
130g brown sugar
175g golden syrup
1 egg, lightly beaten
445g gluten free plain flour, sifted, plus extra to dust
2 tsp ground ginger
2 tsp ground mixed spice
½ tsp bicarbonate of soda
¼ tsp baking powder
Sea salt
Store-bought royal icing, choc minis, cachous and gold stars, to decorate

METHOD

STEP 1

Combine Bertolli Gentile Extra Virgin Olive Oil, sugar and golden syrup in large, microwave safe bowl.

STEP 2

Microwave on high for 1 minutes then transfer to the bowl of a stand mixer and allow to cool for about 10 minutes before whisking in the egg.

STEP 3

Add the flour, spices, bicarb, baking powder and a pinch of salt to the oil mixture and beat for 4-5 minutes until all the ingredients are incorporated and form a soft dough.

STEP 4

Scrape the dough out onto a clean surface and form into a disc, wrap in plastic wrap and refrigerate for an hour to allow the dough to rest.

STEP 5

Preheat a fan-forced oven to 160ºC. Divide dough into two portions and on a clean and lightly floured surface, roll each portion out to approximately ½ cm thick.

STEP 6

Use festive cookie cutters to cut cookies from the dough then carefully transfer to lined baking trays and bake for 8-10 minutes.

STEP 7

Allow cookies to cool on the trays for 5 mins before transferring to baking racks and allowing to cool completely.

STEP 8

Decorate the cooled gingerbreads with royal icing and cachous.