Gunning Gingerbread Cookies


Preparation info

  • Difficulty


  • Makes About


Appears in

Around the World in 80 Dishes: Classic Recipes from the World's Favourite Chefs

Around the World in 80 Dishes

By David Loftus

Published 2012

  • About


  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • teaspoons ground ginger
  • 1 teaspoon salt
  • 1 teaspoon bicarbonate of soda
  • 100g/oz butter
  • 110g/4oz brown sugar
  • 350g/12oz unsulphured molasses
  • 1 tablespoon cider vinegar
  • 3 tablespoons water
  • 425g/15oz plain flour, sifted


Preheat your oven to 200°C/400°F/gas mark 6 and lightly grease a baking sheet.

In a large bowl, mix together the nutmeg, cloves, cinnamon, ginger, salt, bicarbonate of soda and butter. Then gradually add the sugar and molasses.

Combine the vinegar and the water in a small bowl, and make sure you have sifted your flour. Then gradually add both to the sugar-and-spice mixture, alternating splashes of liquid with spoonfuls of flour. Mix well until combined into a dough with a soft dropping consistency — not too dry, not too wet.

Using a tablespoon, drop dollops of dough on to your prepared baking sheet, roughly 5cm/2 inches apart. Bake in the oven for 6—8 minutes, or until lightly browned at the edges and just set.

Allow the cookies to sit for a couple of minutes before gently transferring them to a wire rack to cool.