Christmas Gingerbread

9 Ingredients

Number of servings

60

180grams unsalted butter, softened
1/2 cup brown sugar
1/3 cup golden syrup
1 free range egg
1 1/2tablespoons ground ginger
3 1/3 cups plain flour
1 1/2teaspoons bicarbonate of soda
2tablespoons milk
3 Christmas cookie cutters

Description

Soft in the centre and perfectly spiced, these cute Christmas gingerbread cookies will definitely impress loved ones this festive season.

Serving tip:

You can decorate cookies with store-bought royal icing, Christmas sprinkles, crushed nuts, or even a simple dusting of icing sugar.

Method

Step 1 of 4

Using an electric mixer, beat butter, brown sugar and syrup in a large bowl until creamy. Add egg and beat to combine.

Step 2 of 4

Sift over ginger, flour and bicarbonate of soda, then add milk and stir to combine.

Step 3 of 4

Knead dough on lightly floured surface until smooth. Divide dough into 3 portions. Wrap each portion in baking paper, then set aside for 30 minutes to rest. Preheat oven to 180°C/160°C fan-forced. Line 3 large baking trays with baking paper. Roll each dough portion between 2 sheets of baking paper until 5mm thick.

Step 4 of 4

Use an assortment of cookie cutters to cut out shapes, re-rolling scraps if needed. Place shapes on trays. Bake, in batches, for 8 minutes or until slightly golden. Stand gingerbread on trays for 10 minutes, then transfer to a wire rack to cool completely. Decorate if desired. (See tip on p26.) Serve.