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Gingerbread

ginger-heart

We use this recipe all year round in the shop for making our gingerbread men biscuits but as it come closer to Christmas you’ll find us getting a little more creative. Making christmas trees, angels, stars and bells. It’s a nice crisp gingerbread that will last several weeks in a jar or tin, so you can make this one well ahead of Christmas. The recipe makes 16 large gingerbread men. Use your favorite Christmas cookie cutter shapes to create something more festive. Once cooled store them in an airtight container or have some fun decorating them with icing before store them away.

Ingredients

450g self raising flour
110g butter
1 tblsp ground cinnamon
1tsp ground cardamon
1/2 tsp ground nutmeg
1 tsp ground ginger
200g honey
200g castor sugar
1 large egg (beaten)
Method

Preheat oven to 180 degrees centigrade.
Place flour and spice into a bowl.
Melt butter, sugar & honey in a pan over a how heat until sugar has dissolved.
Add the honey mixture to the flour and spices, combine and leave to cool. Dough should come away from sides of bowl and form a ball.
Allow mixture to cool for 10 minutes.
Add the egg and kneed into dough.
If the dough is too sticky then add some more flour.
Wrap dough in plastic wrap and allow to rest in fridge for at least 20 minutes (you can leave it over night). If you use the dough immediately it will swell more when baking and loose it’s cookie shape.
Roll out on a floured surface to 1/2 cm thick and cut out with Christmas cookie cutter shapes.
Make a whole at the top of each cookie dough with a skewer or straw so you can thread ribbon once cooked.
Line a baking tray with greaseproof paper and place cookies with space around them as they will expand when cooking.
Bake for 10-12 minutes or until golden brown.
Remove from tray once cooled.
Decorate as desired with icing.

One Comment Post a comment
  1. Reblogged this on The Militant Negro™.

    November 21, 2016

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