Gingerbread Lattice Cookies

• 270g All purpose flour
• 118g Butter
• 100g Brown sugar
• 85g Black treacle
• 1 Egg
• 1 Egg white
• 1 tsp Cinnamon
• 1/2 tsp Ground clove
• 1/2 tsp Salt
• 1 tsp Vanilla
• 1/2 tsp Orange extract
• 1/2 tsp Chilli powder
• 1/4 tsp Baking soda
• 2 pinches Black pepper

1. In a stand mixer, add the butter, brown sugar and black treacle and cream for about 3 minutes. Scrape the sides to ensure they are thoroughly mixed together.
2. Add the egg white and whole egg and mix until combine.
3. Add vanilla and orange extract and mix
4. In a separate bowl, add salt, chilli, cinnamon, ground clove, nutmeg, ginger, baking soda, black pepper and mix together
5. Gradually add to the wet mixture to form a dough.
6. Wrap in clingfilm and refrigerate for 30 mins
7. Once out of the fridge, knead a bit so it is soft and pliable. then roll to 1/4 inch. Aim to roll to form a square shape
8. Cut the rolled square dough in half and put aside
9. Cut the dough into vertical strips with the width at 1/4 inch. Repeat this step with the other half of the dough.
10. Lay half of the vertical strips side by side.
11. Fold every other vertical strip halfway back on to itself, then lay a strip horizontally making sure it touches the folded edge of the vertical strips. Then return the folded strips back to its original position.
12. Repeat this step until the lattice is fully woven
13. With a cookie cutter, cut out the cookies. The cutter will ensure the woven lattice however loose, forms a sealed edge
14. Bake in a preheated oven at 350u0b0F for 13-15.
15. Cool completely and store in airtight container

flour, butter, brown sugar, black treacle, egg, egg, cinnamon, ground clove, salt, vanilla, orange, chilli powder, baking soda, black pepper

Taken from food52.com/recipes/74777-gingerbread-lattice-cookies (may not work)