My husband loves them and they tend not to last too long in our house so I inevitably end up making a few batches over the Christmas season (yep, I’m calling it, we are officially into the Christmas season!)
I can’t remember where I got this recipe from, but I’ve been using it for a couple of years and it is super easy and guaranteed to be delicious!
- 150g butter (chopped)
- 150g brown sugar
- ⅔ cup golden syrup
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- 1 tbsp baking soda
- 1 egg
- 3 ½ cups plain flour
- Preheat oven to 170°C.
- Melt butter in a saucepan, then add brown sugar, golden syrup and spices and stir to combine
- Pour mixture into a large bowl, add baking soda and stir
- Beat egg lightly and add to mixture
- Add flour, one cup at a time, mixing well each time
- Roll out the mixture on a board to about 4mm thick
- Use cookie cutters to cut out your cookie shapes
- Bake on a baking paper lined tray for 5-10 minutes, until lightly golden
- Cool on a cooling rack and decorate as desired.
I err on the side of thinner rather than thicker cookies as I like them to be more crunchy than they are probably supposed to be.
You can roll out the mixture on a floured board or bench, but I actually roll it in between two sheets of baking paper on my kitchen bench. The mixture can be quite sticky and I just find that it rolls better between the sheets of baking paper.
My cookie cutters are from Kikki K from a few years ago, I have this Christmas tree one, plus a reindeer, a star and a heart.
I don’t actually like decorating my gingerbread for a couple of reasons but if you want to, just mix up some icing and pipe onto the cooled cookies (if you don’t have a piping bag, put the icing into a ziplock bag and slice a tiny bit off one corner – instant piping bag!)
I hope you enjoy my gingerbread cookies, let me know if you give them a go! What is your favourite Christmas treat?