The Christmas season is in a full bloom so it is time to get some festive food ready. What can be more festive than some tasty little gingerbread cookies?
The recipe I want to share with you today is from The Christmas 3D Cookie Kit from Parragon. The kit contains 3D cookie cutters (so you can make your own 3D snowman and 3D Christmas tree) and a recipe book with a fantastic selection of Christmas cookies.
2tbp golden syrup
175g light muscovado sugar
300g self-rising flour
2tbsp ground ginger
1 large egg
Prepare 2 large baking sheets, ideally pre-lined with a baking paper.
Heat the oven to 160C.
Place the butter and the golden syrup in a pan and heat gently, stirring all the time until melted.
Remove the pan from the heat, add sugar and stir until dissolved.
Sift the flour and ginger into a large bowl and make a well in the middle ready for the wet ingredients.
Pour in the warm, wet ingredients and add the beaten egg into the mix.
Stir thoroughly to form a smooth dough.
Wrap it in a cling film and chill in the fridge for about 20 minutes.
Remove your dough from the fridge and prepare to roll it out; ideally you want your rolled dough to be about 5mm thick.
Cut desired shapes using a cookie cutter or an upside down glass if you want to make a classic round shape or even a knife if all else fails.
Transfer your cut cookies to your baking sheets.
Chill in the fridge for a further 10 minutes.
Bake in earlier preheated oven for about 12-15 minutes or until firm and lightly brown.
Remove from the oven and allow them to cool down.
Now the fun can begin…
It is time to decorate!
If you are good with decorating you can make your own royal icing (just mix 150g of icing sugar with 2tsp of white egg powder and 2 tbsp of cold water)… I am not a master decorator so we used shop bought icing pens to make this job easier 😉