So Christmas is like 2 days away and let’s not lie I am not feeling particularly organised, hopefully I am not the only one. I have been frantically searching for some last minute presents and these gingerbread cookies are a yummy edible gift to give that awkward aunt or second cousin twice removed who tends to turn up at Christmas – or for anyone in the family with a sweet tooth.
You will need:
125g Unsalted Butter
100g Dark Brown Muscovado Sugar
4 tbsp Golden Syrup
325g Plain Flour
1 tsp Bicarbonate of Soda
2 tsp Ground Ginger
5 tbsp Icing Sugar
I found all of these in my kitchen cupboard so double check before you dash to the shops.
Preheat the oven to 170C and then melt the butter,sugar and syrup together in a saucepan and then remove from the heat.
Sieve the bicarbonate, ginger and flour into a large mixing bowl and then pour the melted ingredients in.
Mix the ingredients together till you get a stiff ball of dough-it will have a slight sticky texture to it so don’t worry.
Roll the dough out on a floured surface to a thickness of about 5mm and then using cookie cutters or printed templates cut out festive shapes.
Place the cookies onto a baking tray covered in baking parchment and pop in the oven for 10 minutes – or until golden brown.
Now its time to decorate and get messy cover any mistakes with sprinkles – trust me it helps.
Package them up in a cute little bag or box and they are ready to go. These will keep for 2 weeks in an air tight container.
Who knew making ginger bread was so easy!?
Peace Out and Pixie Dust XO