Easy Ginger Bread Cookies
In a bowl whisk together the flour, baking soda, salt and ground ginger.
Using a mixer beat the softened butter, brown sugar and egg until light in colour. And then add the molasses and vanilla bean paste.
Gradually stir the flour mixture in with the softened butter mix until well blended.
Divide the dough in half and then roll each half into a log shape. Depending on how hot the weather is you may need to wrap the dough in cling film and let it rest in the fridge for about an hour. If the dough doesn't look too greasy or sticky then you can leave it on the bench for two hours to rest before using it. If you find the dough too sticky it hasn't rested for long enough.
When ready pre-heat your oven onto about 180C - on a lightly floured surface roll one log of dough out until about 1/4 of an inch thick - roll the dough thinner if you like crunchier cookies or thicker for softer cookies.
Using a cookie cutter cut your shapes out and place on some baking paper or similar and bake in the oven for about 8-10minutes.
Storage: Suitable to freeze in your reusable Sinchies sandwich bags for up to 3 months