INGREDIENTS
- 3 cups all-purpose flour, plus some more for work surface
- 2 tsp. ground ginger
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. ground cloves
- 1/4 cup Zejd premium extra virgin olive oil
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1 large egg
INSTRUCTIONS
- Whisk together flour, ginger, salt, cinnamon, baking soda, baking powder, and cloves in a bowl.
- Beat butter for 1 to 2 minutes with an electric mixer on medium speed until creamy. Add brown sugar and molasses and beat for 1 to 2 minutes until fluffy. Beat in egg until combined.
- Reduce mixer speed to low and gradually beat in flour mixture until combined.
- Divide dough in half. Shape each into a disk and cover. Refrigerate for at least 3 hours until easy to handle.
- Preheat oven to 350° Celsius.
- On a lightly floured surface, roll each portion of dough to 1/8-inch thickness. Cut with a gingerbread cookie cutter.
- Place pieces 2 inch apart on greased baking sheets.
- Bake for 8-10 minutes until edges are golden. Transfer to wire racks to cool.
- Set in a serving plate.
Recipe uses this product
Premium Extra Virgin Olive Oil
Description:
Zejd Premium Extra Virgin Olive Oil is an aromatically rich, full-bodied Lebanese mono-varietal first-harvest extra virgin olive oil, that is peppery with notes of almonds and cut grass. Produced exclusively from the finest green Souri olives, handpicked early in the harvest season to capture their aroma, this olive oil is cold pressed immediately upon harvest and made to elevate your favorite dishes and boost your health.
Finishing and dipping oil
Ingredients: Extra Virgin Olive Oil.
Handling: Store in a cool and dry place, away from direct light.
INGREDIENTS
- 3 cups all-purpose flour, plus some more for work surface
- 2 tsp. ground ginger
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. ground cloves
- 1/4 cup Zejd premium extra virgin olive oil
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1 large egg
INSTRUCTIONS
- Whisk together flour, ginger, salt, cinnamon, baking soda, baking powder, and cloves in a bowl.
- Beat butter for 1 to 2 minutes with an electric mixer on medium speed until creamy. Add brown sugar and molasses and beat for 1 to 2 minutes until fluffy. Beat in egg until combined.
- Reduce mixer speed to low and gradually beat in flour mixture until combined.
- Divide dough in half. Shape each into a disk and cover. Refrigerate for at least 3 hours until easy to handle.
- Preheat oven to 350° Celsius.
- On a lightly floured surface, roll each portion of dough to 1/8-inch thickness. Cut with a gingerbread cookie cutter.
- Place pieces 2 inch apart on greased baking sheets.
- Bake for 8-10 minutes until edges are golden. Transfer to wire racks to cool.
- Set in a serving plate.
Recipe uses
this product
Premium Extra Virgin Olive Oil
Description:
Zejd Premium Extra Virgin Olive Oil is an aromatically rich, full-bodied Lebanese mono-varietal first-harvest extra virgin olive oil, that is peppery with notes of almonds and cut grass. Produced exclusively from the finest green Souri olives, handpicked early in the harvest season to capture their aroma, this olive oil is cold pressed immediately upon harvest and made to elevate your favorite dishes and boost your health.
Finishing and dipping oil
Ingredients: Extra Virgin Olive Oil.
Handling: Store in a cool and dry place, away from direct light.
