Christmas Gingerbread Cookie Recipe with Recipearce

Ingredients

Method

Preheat oven to 190°C.

Melt 100g of butter, then add the brown sugar, golden syrup, ground ginger and ground cloves.

In a separate bowl add baking powder to 350g of plain flour, then mix the wet and dry ingredients together.

Once you have a cookie dough consistency, roll out your dough on some cling film to a thickness of around 1/2cm, wrap it up and pop it in the fridge for 1 hour.

While that’s cooling in the fridge, make your icing by combining 200g of icing sugar with 4 tablespoons of water. Add the icing to piping bag, twist the top and secure with a rubber band.

Take the cookie dough out of the fridge after 1 hour and turn out onto a lightly floured surface. Pat some flour over the top.

Use your cookie cutters to press out the shapes as close together as possible. Combine the wastage and roll it out again to use more of your dough.

Pop your gingerbread onto a baking tray. Cook in the oven for 10-12 minutes, then leave on the bench to cool.

Once completely cool, pipe your icing over the top.