If your children enjoy cooking with you,
mixing and rolling the dough, or cutting out different shapes, this is the
ideal recipe to let them practice on.
Ingredients : Makes 16
115 g
115 g
A pinch
Few drops
175 g
15 g
10 ml
Soft brown sugar
Soft margarine
Salt
Vanilla essence
Whole-meal flour
Cocoa, sifted
Ground ginger
A little milk
Glace icing and glace cherries, to decorate
Method :
Preheat the oven to 190oC/375oF/Gas
5.
Cream the sugar, margarine, salt and
vanilla essence together until very soft and light.
Work in the flour, cocoa and ginger,
adding a little milk, if necessary, to bind the mixture.
Knead lightly on a floured surface
until smooth.
Roll out the dough on a lightly
floured surface to about 5 mm thick. Stamp out shapes using biscuits
cutters and place on baking sheets.
Bake the coolies for 10-15 minutes,
leave to cool on the baking sheets until firm, then transfer to a wire
rack to cool completely.