This year the run up to Christmas has undoubtedly been weird, there are no usual shopping trips, or seeing friends and family, but because it is hard to explain that to a little 3 year old, I decided to plan little activities every weekend so Ella and I have something fun to do together. One of our fun Mummy and Ella things to do is to make cookies and because it is Christmas we decided to give gingerbread cookies a go. We did this over two weekends, the first time we tried the BBC good food recipe and the cookies were good but I knew I needed to tweak a few things so the second time round I tried my own recipe with the changes I had in mind and they turned out really good (even if I say so myself haha), so I thought I’d share it on the blog so I can keep coming back to it in the years to come. I think you’ll love this recipe as it is super simple and there are no complex ingredients! So here you go..
-What you need-
- 425gm plain flour plus extra for rolling out
- 1 tsp bicarbonate of soda
- 8 tsp juice of freshly ground ginger
- 4 tsp ground cinnamon
- 125g/4½oz unsalted butter
- 175g/6oz light soft brown sugar
- 1 free-range egg
- 4 tbsp golden syrup (if you don’t have this at home, use honey)
-What to do-
- Sift together the flour, bicarbonate of soda and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar.
- Lightly beat the egg, golden syrup and the ginger juice together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in cling film and leave to chill in the fridge for 15 minutes. This is a very important step because if you don’t leave it in the fridge then the dough will be soft and cutting pieces out will be tricky.
- Preheat the oven to 180C/160C Fan/Gas 4. Line two baking trays with greaseproof paper.
- Roll the dough out to a 0.5cm thickness on a lightly floured surface. Using cutters, cut out your shapes of choice and place on the baking tray, leaving a gap between them.
- Bake for 12 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled decorate with the writing icing and enjoy.
I have absolutely loved baking this season and if you enjoy baking too then give this recipe a go and do let me know if you do.