It’s that time of year when making cookies, prawn salad and 25 kilograms of potato bake is a given. Even though it’s piping hot in our home in Sydney this time of the year, the oven in permanently on. Most of the time it’s baking a double batch of these super-simple Christmas cookies. I make batches for the neighbours, the babes’ school teachers and truth be told, for me to consume by the handful at 8 o’clock at night watching some notoriously bad Christmas television. Give these a go, they’re a cinch to make and delicious not just at Christmas but all year around.
Super-Simple Christmas Gingerbread Cookies
It’s that time of year when making cookies, prawn salad […]
- wholemeal self-raising flour: 3 cups
- brown sugar: 80 grams
- ground cinnamon: 1 tablespoon
- fresh ginger, grated: 1 1/2 tablespoon
- ground nutmeg: ½ teaspoon
- ground cloves: ½ teaspoon
- salt: 1 pinch
- butter, softened: 150 grams
- eggs: 2
- maple syrup: ¼ cup
- chocolate: 30 grams
Combine the flour, sugar, spices and salt in a large bowl, stirring to combine. In a separate bowl, stir together the butter, eggs and maple syrup, ensuring they are well combined.
Using your hands, combine the wet and dry ingredients so a ball is formed. Roll into a log, wrap in cling wrap and place in the fridge to harden for at least an hour, ideally two.
Preheat the oven to 180°C. Roll out the dough and using cookie cutters of your choice, make your gingerbread shapes. Bake them on a lined baking tray for 12 minutes or until golden. Allow to cool completely on trays before turning them out, ready for icing.
Melt the chocolate in a glass bowl over a pot of simmering water. Once melted, allow it to cool slightly before adding to a piping bag (or snap-lock bag with a tiny snip in one corner). Pipe your gingerbread cookies with whatever features you fancy. Store in a sealed container in the cupboard for up to four days.
Stacey Clare’s Nutritional Tip:
Making gingerbread can be hard work but trust me, the homemade variety is worth every pour, stir and taste test. I use this recipe often and just change up the shape of the cookies depending on the season. I’ve even been known to make this recipe into bunnies at Easter.
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