Christmas Gingerbread | Blogmas Day 23
My boyfriend and I traveled down to my parents today, so I baked some festive gingerbread to share with them! I used a recipe by funintheoven that I found on AllRecipes.
I had a few different-style cookie cutters to use, but decided to go with my Christmas tree cookie cutter. It took about 40minutes to prep the dough and 10 minutes to cook. I then let these cool before decorating with icing.
Ingredients:
Makes approx 14 cookies, depending on your choice of cookie cutter
340g plain flour
113g softened butter
100g soft brown sugar
190g golden syrup
2 teaspoons ground ginger
1 teaspoon bicarbonate of soda
Instructions:
1. Preheat your oven to 190 degrees C (375 Fahrenheit/ Gas Mark 4)
2. Beat together the sugar and butter using an electric mixer until you get a light and creamy texture
3. Add the golden syrup, sift in the flour, ginger and bicarbonate of soda
4. Mix until a rough crumb starts to form then work the mixture into a smooth dough using your hands
5. Cover the dough in cling film and refrigerate for 10 minutes or so, until firm
6. Roll out the dough between two sheets of cling film/baking parchment until 4mm thick
7. Cut out shapes using a cookie cutter, I decided to use a Christmas tree shape, and place on a non-stick baking sheet or baking tray lined with grease-proof paper. Remember to be careful not to place too close together as they may spread a tiny amount 8. Bake for approx. 8-10 minutes until golden brown.
9. Let the gingerbread cool on trays for a minute or two before removing to cool completely on wire racks
10. To ice your cookies, mix up a small amount of icing sugar with water and transfer into a piping bag to decorate.
Hope you enjoy the recipe and please let me know if you try it! The gingerbread tasted awesome and was even better with a Nutella hot chocolate!
Renabelle xxx
I had a few different-style cookie cutters to use, but decided to go with my Christmas tree cookie cutter. It took about 40minutes to prep the dough and 10 minutes to cook. I then let these cool before decorating with icing.
Ingredients:
Makes approx 14 cookies, depending on your choice of cookie cutter
340g plain flour
113g softened butter
100g soft brown sugar
190g golden syrup
2 teaspoons ground ginger
1 teaspoon bicarbonate of soda
Instructions:
1. Preheat your oven to 190 degrees C (375 Fahrenheit/ Gas Mark 4)
2. Beat together the sugar and butter using an electric mixer until you get a light and creamy texture
3. Add the golden syrup, sift in the flour, ginger and bicarbonate of soda
4. Mix until a rough crumb starts to form then work the mixture into a smooth dough using your hands
5. Cover the dough in cling film and refrigerate for 10 minutes or so, until firm
6. Roll out the dough between two sheets of cling film/baking parchment until 4mm thick
7. Cut out shapes using a cookie cutter, I decided to use a Christmas tree shape, and place on a non-stick baking sheet or baking tray lined with grease-proof paper. Remember to be careful not to place too close together as they may spread a tiny amount 8. Bake for approx. 8-10 minutes until golden brown.
9. Let the gingerbread cool on trays for a minute or two before removing to cool completely on wire racks
10. To ice your cookies, mix up a small amount of icing sugar with water and transfer into a piping bag to decorate.
Hope you enjoy the recipe and please let me know if you try it! The gingerbread tasted awesome and was even better with a Nutella hot chocolate!
Renabelle xxx
Comments
Post a Comment