These Christmas gingerbread cookies are super easy to make. With festive spices leaving a warming aftertaste, they’re crunchy on the outside and soft and chewy on the inside. What’s not to love?
Time: 30-40 minutes Serves: 12-15 cookies
Ingredients
- 225g wholegrain flour (I used rye)
- Pinch of salt
- 2 teaspoons of bicarbonate of soda
- 2 teaspoons ground ginger
- 2 teaspoons cinnamon
- 75g unsalted butter
- 75g soft brown sugar
- 100g golden syrup
Method
1. Pre-heat the oven to 190C or 170C fan and line a baking tray with parchment paper.
2. In a large bowl, sieve the flour, salt, bicarb, cinnamon and ginger and mix well.
3. In a small pot, heat the butter, sugar and syrup until dissolved. Remove from the heat and allow to cool for 1-2 minutes, before adding to the dry mixture.
4. Pop in the fridge for 15-20 minutes to chill.
5. Lightly dust a clean, flat surface with flour before gently rolling out the dough to around 1/4 inch thickness
6. Cut out your shapes and place onto the baking tray (spaced out as they will spread out once baked), then re-roll and repeat until all of the dough has been used up.
7. Cook for 10-15 minutes before removing from the oven and allowing to cool. Then get decorating!
Top Tips
If you have a gingerbread man cutter, you have a reindeer cutter! Just turn it upside down and get creative
If you don’t have a rolling pin, you can improvise. Why not use a wine bottle or a can of hairspray. Just give it a wipe before using and wrap in parchment paper!
