Blogmas Day 15: Bake and Make The Ultimate Gingerbread Cookies This Christmas With This Recipe
Bakes 08:30:00
Hey Lovelies,
Is it even Christmas without the smell of gingerbread spreading
throughout the house? Or seeing a gingerbread house on the table on the big
day? I have never made a house until this year and it is now going to become a
tradition. With just over a week to go, I have found a fabulous recipe for the
spiced biscuit that you can make to enjoy throughout the busiest week of the
year.
Filled with cinnamon and ginger, you can decide how
to shape these beauties. You could even fill them with some mincemeat. The best
thing though is giving them to those you love. If you can keep them for when
they are around that is. My mum has tucked right into the ones I made and is
even taking them around with her.
Part of the Sunday Bakes collection, this gingerbread recipe
is sure to make your day whilst baking and eating. Get stuck in lovelies:
Ingredients
- 125g Unsalted Butter
- 100g Dark Muscovado Sugar
- 4 Tbsp Golden Syrup
- 325g Plain Flour
- 1 Tsp Bicarbonate Of Soda
- 2 Tsp Ground Ginger
- Writing Icing (Optional)
- 2 Tsp Ground Cinnamon (Optional)
- Mincemeat (Optional)
Tools
- Baking Trays
- Baking Paper
- Rolling Pin
- Mixing Bowl
- Mixing Spoon
- Saucepan
- Teaspoon
- Straw (Optional)
Method
- Preheat the oven to 170°C, gas mark 3 and line your baking trays with baking paper.
- Melt the butter, sugar and syrup in your saucepan, stirring occasionally. Remove from the heat, when all mixed and melted together.
- In a separate bowl, mix the flour, bicarbonate of soda, ginger, and cinnamon if you are using, before stirring in the melted ingredients making a stiff dough.
- On a lightly floured surface, place the dough and roll out until it is 5mm thick. Using cookie cutters of your choice, make the shapes you desire and place them on the trays. If you are using mincemeat, place a teaspoon on each biscuit and cover with another shape. You will have fewer biscuits, but they will be filled with tasty treats.
- Cook, in batches if needed, for nine to ten minutes or lightly brown.
- Once ready, remove from the oven. They will still be soft, so if you are going to be making decorations with them, now is the perfect time make the holes for the ribbon.
- When completely cool, decorate with the icing. Gift or store in an airtight container for up to two weeks.
If you make these creations lovelies, be sure to share your
designs with me! There is nothing more festive than a picture of a gingerbread piece
at Christmas. Check out my creations on Instagram at @joeytamburello lovelies.
Joey X