January 08, 2012

Tia maria spiked ginger cookies

These drunken gingerbreads are crisp on the edges and soft in the middle with a luxurious hint of coffee liqueur. I made them for my mother who was feeling down after a rocky Christmas and they seemed to cheer everyone up. The combination of coffee and ginger was a sure mood booster and I chose cookie cutters in butterflies and flowers.

Tia Maria Ginger Cookies

2 cups of plain flour
1 teaspoon of ginger ground
2 tablespoons of tia maria
2 tablespoons of organic drinking chocolate
1/2 cup of brown sugar
80 g of organic butter
1 egg
2 tablespoons of mollasses

Preheat the oven to 180 degrees.

Cream the butter and sugar until pale and creamy. Add the egg, tia maria and mollasses and beat until mixed. Sift in the flour, ginger and drinking chocolate and gradually mix together until a dough forms. Add more flour if the dough seems too sticky.

Once the dough has formed into a ball, break into two pieces to roll. Using a rolling pin, roll dough into 2cm thickness and cut out desired shapes. Repeat with second piece of dough. Arrange on baking trays lined with baking paper and cook for 12 - 15 minutes until browned on the edges.

Cool on a wire rack. Can dust with icing sugar to serve.

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