Have you started baking Christmas cookies yet?
Spoil your family with some home-made delicious Gingerbread cookies infused with Banhoek Chili Oil . This recipe is the perfect example of how versatile Banhoek Chili Oil products are and can elevate every type of recipe. Spice up your favourite dishes this festive season.
Ginger bread cookie recipe
Ingredients:
- 2 & 3/4 C Flour
- 2 TSP Baking Soda
- Heaped 1/4 TSP Salt
- 2 TSP Ginger
- 1 TSP Cinnamon
- 1/2 TSP All Spic
- 12 TBSP Soft Butter
- 1/4 C Sugar
- 1 Egg
- 1/4 C Treacle Sugar
- 4 TBSP Maple Syrup
- 5ml Banhoek Chilli Oil
Method:
- Mix the sugar and the butter and oil on medium speed until the mixture is light and fluffy (2-4 min)
- Beat the egg and the maple syrup and beat until fully incorporated
- Mix all the dry ingredients together and add to the butter mixture, mix slowly until fully combined.
- Remove the dough from the mixer and divide into two, wrap with cling wrap and refrigerate for 30 minutes.
- Preheat the oven to 175 degrees Celsius.
- Remove the plastic from 1 of the dough wrappings, place on a floured surface and roll the dough out (1/8 inch thick for crisp cookies or ¼ inch thick for soft cookie).
- Cut the cookies with a cookie cutter, make sure to use all of the dough.
- Place cookies on a baking tray that is lined with a baking sheet and bake for 8-10 minutes.
- Leave to cool completely.
Mix 1 cup confectioners’ sugar and 60ml milk for the frosting, fill a piping bag and start decorating, enjoy!!!
Buy your Banhoek Chili Oil products here!
