- 1/2 cup granulated sugar
- 1/2 cup light (mild) molasses
- 1 tbsp pumpkin-pie spice (a blend of ground ginger, ground cinnamon, ground nutmeg, ground allspice and ground cloves)
- 1/4 tsp ground black pepper
- 2 tsp bicarbonate of soda
- 1/2 cup butter, melted
- 1 large egg
- 3 1/2 cups all-purpose flour
- 1 large egg white, beaten
- coloured decorating sugar, edible glitter and sprinkles, for decorating
- Preheat oven to 160°C. In a 4 pot, combine granulated sugar, molasses, pumpkin-pie spice and black pepper, and heat to boiling on a medium heat, stirring occasionally. Remove from heat and stir in bicarbonate of soda, then the butter. With a fork, stir in the whole egg, then the flour, until combined.
- On a floured surface, knead the dough until smooth, then divide in half. Wrap 1 piece of dough in plastic and set aside. With a lightly floured rolling pin, roll the remaining dough into a 30cm by 20cm rectangle (should be about 0,5cm thick). With a pizza cutter, cut dough into 0,5cmwide, 20cm-long strips. Transfer to a large baking tray lined with baking paper, spacing about 2,5cm apart.
- Lightly brush strips with beaten egg white. Sprinkle with desired decorations. Bake for 12 to 15 minutes or until set. Cool on baking tray on a wire rack. Meanwhile, repeat rolling, cutting and decorating with remaining dough. Bake as above. Cookies can be stored in airtight containers at room temperature for up to 2 weeks. Makes about 7 dozen wands.
EACH COOKIE About 190kJ, 1g protein, 8g carbohydrate, 1g fat (1g saturated), 40mg sodium.
Follow recipe above, but in step 2, roll out dough to 0,5cm thick. With floured 5cm gingerbread-man cookie cutters, cut out shapes. Transfer to a baking tray lined with baking paper, spacing 2,5cm apart. Proceed with step 3, baking for 15 to 17 minutes.
Makes 3 dozen.