Thanks to everyone who has downloaded my “A Taste of Christmas” recipe book. If you have not yet had to chance to purchase it, then there is a link here to help direct you to the right book! BOOK LINK
If you love Christmas food as much as I do, then you will find some great ideas and recipes. I thought it would be nice to share one of my favourites which is a fabulous Christmas gingerbread recipe. I have had fun making these with my children over the years, although adults seem to enjoy making them and eating them too. Christmas cookies are popular as you can make them your own, by being creative with your designs and styles. They also are great for using as Christmas tree decorations, so have fun with fondant, icing and sprinkles and if you are feeling really festive try some edible glitter. If using as tree decorations don’t try eating them days after they have been on the tree, as they soon lose their taste and crunch, after being left in the air for a while.
I have placed some FAQ’s underneath the recipe to help answer any questions, plus a link as to where I get my cookie cutters from!
Christmas Gingerbread Recipe Ingredients
- 180g Dark Muscavado Sugar
- 90g Golden Syrup
- 100g Butter
- 350g Plain flour, plus extra for rolling out
- 1Tsp Bicarbonate of soda
- 1½ Tbsp of Ground ginger
- 1Tsp Ground cinnamon
- 1 Egg beaten.
Christmas Gingerbread Recipe Method
In a heavy bottomed saucepan place in the sugar, syrup and butter. Heat gently for a couple of minutes until it begins to bubble and then place to one side.
In a bowl place in the flour, bicarbonate of soda, ginger and cinnamon. Mix well to combine. Then add the syrup mixture and mix well. Finally, add in the egg and mix together until combined and coming together like a dough.
Place some cling film over the bowl and place into the fridge for around an hour. If you try to roll out the dough now it will be a sticky mess.
Preheat the oven to 180 degrees centigrade. Prepare a baking tray with baking paper. Dust the surface with flour and roll out the dough until it is the thickness of a £1 coin. Cut out shapes of your choice and gently move them over to the baking tray. If you want to hang the decorations remember to put through a hole with a skewer so that you will be able to place a ribbon through it.
Bake for 10-12 minutes then leave on the tray for a few minutes. If you try to move them too quickly to a wire cooling tray they could fall apart. Finally once cool move them to the wire cooling tray and allow them to completely cool before decorating.
Christmas Gingerbread Recipe FAQ’s
Where do you get christmas cookie cutters from?
My strong metal cookie cutters are from a company called Ann Clark, who makes good sturdy ones that will last you year after year. I sourced them and have placed the affiliate link to them here.
Can you freeze gingerbread dough?
Yes you can freeze gingerbread dough for about 1 month until you want to use it. Place the gingerbread dough in clingfilm and then place in a freezer bag.
How long does homemade gingerbread biscuits last?
Homemade gingerbread biscuits can last between 1-2 weeks as long as they are kept in a tight lidded jar or tin.