Skip to content

Father’s Day Gingerbread Medal Cookies

Recipe

Celebrate Dad like the Winner that he is with these edible medal cookies!

Serves: 20 minutes   |   Prep time: 1 hour 15 minutes (excluding chilling) 8-10 hours (including chilling) |   Cooking time: 12-14 minutes

American   |   Dessert   |   Vegetarian

  

Ingredients

  • 150g Unsalted Butter, softened
  • 75g Light Brown Sugar
  • 1 large Egg Yolk
  • 1 tsp Vanilla Extract
  • 225g Plain Flour, plus extra for dusting
  • 1 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • Ribbon, for threading

For the icing:

  • 250g Icing Sugar, sifted
  • 1 large Egg White
  • Blue Food Colouring
  • Yellow Food Colouring
  • A splash of Lemon Juice

  

Method

  1. Beat the butter and sugar together in a large bowl until well combined. Add the egg yolk and vanilla extract and beat again until smooth.
  2. In a separate bowl, whisk together the flour, ground ginger and ground cinnamon.
  3. Add the dry ingredients to the butter mixture and continue mixing until the dough comes together into a ball.
  4. Lightly dust the work surface with flour and shape the dough into a large, flat disc.
  5. Wrap in clingfilm and chill for 1 hour to firm up.
  6. Preheat the oven to 180°C. Line 2 large baking trays with baking paper. Remove the dough from the fridge and allow it to sit at room temperature for 5 minutes.
  7. Dust the work surface with flour. Cut the dough in half and roll out each piece to 0.5cm thickness.
  8. Cut out biscuits using a 6cm round cutter and transfer to the lined baking trays. Use a drinking straw or skewer to make a hole at the top of each biscuit for threading ribbon later.
  9. Chill the trays of biscuits in the fridge for 15 minutes before baking.
  10. Bake for 12–14 minutes, or until golden.
  11. If the ribbon holes close slightly during baking, reshape them with a skewer while the biscuits are still warm.
  12. Cool on the trays for 2 minutes, then transfer to a wire rack to cool completely.
  13. Place the sifted icing sugar, egg white and lemon juice in a large bowl.
  14. Beat with an electric hand mixer on low speed until the icing holds stiff peaks, about 2–3 minutes. If colouring, divide the icing into separate bowls and mix in a few drops of food colouring. Transfer the icing to piping bags fitted with fine nozzles.
  15. Outline the cookies first, then flood the centres. Allow to dry for 30 minutes before adding any writing.
  16. Allow decorated cookies to dry uncovered at room temperature for 6–8 hours, or overnight, until fully set. Thread the ribbon through the holes to serve.