When I think of Christmas cookies, gingerbread is the first thing that comes to mind; to me, they are the quintessential festive cookie, and Christmas wouldn’t be complete without having baked a batch or three.
Ingredients
Butter
Light brown soft sugar
Golden syrup
Treacle
Water
Grated zest of orange
Ground ginger
Ground cinnamon
Ground cloves
Baking soda
All-purpose flour
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Remove the pan from the heat and beat in the spices and baking soda, followed by the flour. Mix until it forms a smooth dough, then cover the pan and place in the fridge for about an hour, until the dough is firm.
Preheat the oven to 350°F and line two baking trays with baking parchment. Bring the dough together into a ball and roll out on a lightly floured surface to 1/8 inch thick. Cut out shapes using cookie cutters and place them slightly spaced apart on the baking trays.
Place the trays in the freezer for 15 minutes until firm, then bake for 10-15 minutes until the cookies feel firm when lightly pressed and have begun to darken a little around the edges.