Weber Gingerbread Cookies
We love a good gingerbread anytime of the year, and with Christmas just around the corner it seemed the perfect time to give these tasty little cookies a go on the Weber BBQ.
These cookies couldn't be any simpler to make, they taste amazing, and they're a great recipe to get the kids involved in making too!
Watch our full episode below to see us in action making these delicious gingerbread!
3.5 tablespoons golden syrup (or maple syrup)
60g soft brown sugar
175g plain flour
1/4 teaspoon bicarbonate of soda
2 teaspoons ground ginger
3-4 drops Ginger essential oil*
1-2 drops Cinnamon essential oil*
Add butter, syrup and brown sugar to a pan and stir over a low heat until sugar has dissolved.
Add flour, bicarbonate soda, ginger and essential oils (if using) to a mixing bowl and stir together. Make a well in the centre and pour in the sugar and butter mixture.
Stir together to make a dough (we like to use our hands as it's much easier).
Wrap the dough in cling wrap and let chill in the fridge for at least 30 minutes to firm up.
Gently roll the dough between 2 sheets of baking paper with a rolling pin until dough is approximately 0.5cm thick.
Using a cookie cutter cut out shapes and bake in the Weber for 10-20 minutes until lightly golden brown. The gingerbread will still be soft but will harden up when left to cool outside the Weber.
- Don't overwork the dough when bringing it all together or rolling it out. Overworking will result in a tough cookie.
- Be strategic when cutting out your cookie shapes to prevent having to re-roll your dough too many times, as per the above point.
* When cooking with essential oils we recommend using only the highest quality, purest oils available. We choose dōTERRA Essential Oils for this reason.