Gingerbread Cookies
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makes a huge variety of beautiful, multi-purpose leather bonded mats in a range of sizes (tablecloth, , maxi circle, , mini, ) and prints (york branches, , starlight , that can be used in a million different ways from the beach and park to under a highchair, for baby changing, picnicking, crafting, practicing yoga, on a playroom floor, as a tabletop placemat, or a full size tablecloth. Here is a helpful gallery of images that show the many ways to use a Gathre mat.
We have a tablecloth sized buffalo check mat and I love the mat’s texture (smooth on the top and soft suede on the underside) and the fact that you can just wipe them down with warm water and gentle soap after using. We pulled out our mat on Sunday to use as a gingerbread cookie making surface. The mat held up perfectly under the flour, dough, rolling, stamping, and general mess. I just ran a damp cloth over it and packed it up when we finished.
Gingerbread Cookies
Makes a couple dozen depending on your cookie cutter size
3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon kosher salt
1 stick unsalted butter, at room temperature
1/4 cup coconut oil, melted
1/2 cup light brown sugar
2/3 cup molasses
1 egg
1. Preheat the oven to 350F.
2. Whisk together the flour, baking soda, cinnamon, ginger, allspice, cloves, and salt in a mixing bowl.
3. In a large bowl, using an electric mixer, cream the butter, coconut oil, and brown sugar together. Pour in the molasses and egg and beat until fluffy, about 2 minutes.
4. Add the dry ingredients into the sugar-butter mixture and mix to combine. Turn the dough out on a work surface and form into a ball. Divide the ball in half then shape each half into a disc. Wrap the discs in plastic and place them in the fridge to cool.
5. Once dough has cooled down (about 30 minutes in the fridge or 15 minutes in the freezer), flour a work surface and roll the dough out to 1/4-inch thick. Stamp the dough with cookie cutters and bake in the preheated oven for 10 minutes.
6. Let the gingerbread cookies cool on the baking sheet then store cookies in a lidded box or jar on the counter for up to 4 days.