Gingerbread Cookies

Ingredients & Method:

• 375 gm All-Purpose Flour
• 4 gm Ginger Powder
  
• 2 gm Cinnamon Powder
  
• 1 gm Nutmeg Powder
  
• 5 gm Baking Soda
• 2 gm Salt
• 170 gm Butter, softened
• 165 gm Brown sugar
• 120 ml Black Treacle
• 1 egg
• 5 gm Vanilla Essence

1. Beat Butter and Brown Sugar in large bowl with electric mixer on medium speed until light and fluffy. Add Black Treacle, Egg and Vanilla; beat well.
使用电动搅拌器将牛油和黄糖搅拌至蓬松和轻. 加入黑糖浆，蛋和香草精拌至均匀.

2. Gradually beat in Sift Flour, Ginger, Cinnamon, Nutmeg, Baking Soda and Salt on low speed until well mixed.
把混合过筛面粉，生姜粉，肉桂粉，肉豆蔻粉，苏打粉和盐，渐渐地把它们倒入拌至均匀.

3. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
按面团压在一个厚厚的平盘.在用保鲜塑纸包着.冷藏4小时或隔夜.

4. Preheat oven to 180'C.
预热烤箱至180'C.

5. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 3' inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
把面团压至 1/4' inch的厚度，在面团表面上轻轻撒上面粉. 然后切制大约3' inch的姜饼形状. 把饼干排在烤盘相距1' inch.

6. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely.
烤8至10分钟或直到饼干边缘开始出现褐色. 在烤盘凉1至2分钟才把饼干移至铁丝架，待完全冷却.

7. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.
等饼干冷却后就可以装饰饼干.收在密闭的Container里存放长达5天.

Merry Christmas to all Hearty's members...