This festive free recipe is a deliciously sweet, crunchy cookie with a subtle ginger spiciness. We love using these cookies as Christmas tree decorations (pictured), but otherwise you can skip the hole punching and make them for tasty treats all year round. These cookies will keep for a week in an airtight container at room temperature, so they are perfect to pull out when guests arrive, or bag up for some more edible gifts! The recipe makes 25 large cookies or 50 small ones, so there are plenty to go around.
Makes 25
+ vegetarian
+ nut free
+ soy free
Ingredients
1 cinnamon stick
2 cloves
100g brown sugar
150g butter, straight from the fridge
100g golden syrup
1 free-range egg
350g plain flour
1 tsp ginger, ground
1 tsp allspice, ground
½ tsp baking soda
Method
- Preheat oven to 180°C.
- Place cinnamon, cloves and sugar in TM bowl, mill for 30 seconds, speed 9.
- Add butter and golden syrup, mix for 20 seconds, speed 6. Scrape down sides.
- Add egg, mix for 10 seconds, speed 4.
- Add flour, ginger, allspice and baking soda. Mix for 10 seconds, speed 6.
- Set dial to closed lid position, kneed for 1 minute, interval speed. Scrape down sides.
- Kneed for a further 1 minute, interval speed.
- Place half the dough between two large sheets of baking paper and roll out to 1 cm thickness. Lightly flour cutters and cut out biscuits, then use a skewer or straw to create a hole in the top of the shape. Use a spatula to place biscuits on lined baking tray. Repeat with remaining mixture.
- Bake for 10 – 12 minutes, or until lightly browned. Transfer to rack and cool to room temperature.
Once cool, thread string through the holes and hang on the Christmas tree!
Variation: Use metallic dragees to decorate the gingerbreads.
Quick Tip: If the dough is sticky after step 7 or becomes sticky and unworkable while cutting out shapes, simply wrap in cling film and freeze for 30 minutes before using. If you cannot pick up the shapes with an egg flip to transfer them to the baking tray, then the mixture is too warm.
