Spicy Christmas flavours are found in this light and crisp cookie. A fun activity that is great to get the whole family involved in making.
Per serving: 172 kcals, 6.3g Fat (3.7g Saturated), 27.8g Carbs (10.7g Sugars), 3.2g Protein, 2.6g Fibre, 0.087g Sodium
45 Minutes (plus 30 minutes chilling time)
|Serves:||18 to 20|
|1tsp bicarbonate of soda|
|2tsp ground ginger|
|1tsp ground cinnamon|
|½tsp ground cloves|
|350g flour, plus extra for rolling out|
|175g light brown sugar|
|1 large egg|
|4tbsp golden syrup|
|Cake decorations, e.g. silver dragees, mini Smarties, sugar flowers, bowties, eyes (optional)|
|Coloured writing icing|
- Sift together the bicarbonate of soda, ginger, cinnamon, cloves and flour together and pour into the bowl of a food processor.
- Add the butter and blend until it looks like breadcrumbs. Stir in the sugar.
- Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture comes together. Tip the dough out onto a floured work surface and, knead briefly until smooth. Wrap in cling film and chill for 30 minutes.
- Preheat the oven to 180’C. Line baking trays with greaseproof paper and set aside
- Roll the dough out to ½ cm thickness on a lightly floured work surface. Using the gingerbread men and lady cutters, cut out as many shapes as you can and place on the baking trays, leaving a gap between them all.
- Bake for 12 -15 minutes, until lightly golden brown. Leave on the tray for 10 minutes to cool before transferring to a cooling rack.
- When totally cooled, decorate with icing and cake decorations, if using.
Cooks Tips! If you are not going decorate the biscuits right after they come out the oven, dust them with a cinnamon sugar mix for variation. This recipe is great for bulking up and storing in airtight containers or giving as gifts. It’s also great for getting the children involved by decorating these gingerbread cookies for some holiday fun.