It’s that time of the year again. Good old Valentine’s Day.
I’m going be honest and tell you that it’s not something I really get into.
But I always bake cookies….it’s the best excuse to use my heart shaped cookie cutter and decorate with pink!
The following recipe for my Valentine’s Day Cookies is using my go-to gingerbread, which of course is fine for any occasion that requires gingerbread and not just the Valentine’s Day variety. I often make these cookies to add them (undecorated) into the school lunches or just when I feel like baking a quick, easy, reliable cookie. You can decorate these cookies anyway you like but today I used a ready to roll, pre coloured fondant from the supermarket. This is the one I used (here)
If you’ve been to my blog before (or my Instagram) then you would know that we have been doing a full kitchen/dining renovation. I have an oven (a kick arse one at that) but still no cook top… at least I’m not doing dishes in a bucket anymore.
This has been a fairly long process and has slowed down my blogging and YouTube life BUT we are almost at the end and I am looking forward to sharing the reveal with you soon…please let me know if this is something you’d like to see.
So, if you’re still here and reading, then THANK YOU and I promise I will be posting and sharing on a much more regular basis from now and onwards. Enjoy your Valentine’s Day Cookies xx
- 90g butter slightly softened
- ¼ cup brown sugar
- ¼ teaspoon salt
- 150g golden syrup
- 1 tablespoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1½ cups plain flour
- ¼ teaspoon bicarb soda
- ½ cup icing (confectioners) sugar
- ready to roll fondant + food colouring (I purchased pre coloured fondant)
- Line baking trays with baking paper.
- Preheat your oven to 170ºC (340ºF)
- To an electric mixer, add butter, salt, sugar and golden syrup and mix until creamy.
- Add remaining ingredients (for the cookie not the icing)
- Mix until comes together and forms a dough. Don't over mix or you will get a tough cookie.
- Roll out onto a floured surface to a 5mm thickness. Cut out shapes and place on your lined trays.
- Bake for 12-15 mins depending on your oven (just keep a check on them after 10 mins).
- After removing from the oven, allow to cool on trays for 5 mins before moving to a wire rack to cool completely.
- TO DECORATE:
- If you didn't used the pre coloured type, you will need to colour your fondant (I would recommend using disposable gloves) by kneading drops of food colouring though the fondant.
- Sprinkle a little cornflour or icing sugar to roll out fondant into 2mm thickness and cut out shapes using the same cookie cutter you used to the gingerbread.
- Place on baking paper and allow to set/dry out for at least 30 mins.
- Mix powdered icing sugar with a teaspoon of water ...this will be your "glue". You may need to add a little more water to get a glue like consistency.
- When ready, spread some icing "glue" over your cookie and then press fondant on top.
- Allow to become firm.