With Christmas only 8 days away, I have been busy cooking up a storm in this little kitchen of mine. Don't ask me how Christmas managed to sneak up on us like this year, because I don't understand how Christmas is nearly here!
I have a few more Christmas-related recipes to share with you which I'm hoping to have posted before Christmas but if not, then I'll just share them after Christmas and you can try them out anyway! Christmassy food doesn't have to be limited to December only.
Today's recipe is non other than the classic gingerbread cookies. Simple, traditional, and fun to make and decorate.
The dough can be a little bit sticky and difficult to work with, but I found working with the dough in portions much easier. I left the unused dough and scraps (after cutting cookies) in the freezer to stay cool and it worked a treat. So I went like this: refrigerator, roll dough, cut & bake cookies, refrigerate scraps. Refrigerator, roll dough, cut & bake cookies, refrigerate scraps.
I really like this recipe - the cookies turn out softish, chewy, and are very flavoursome. I've added this recipe to my 'favourites' list and these cookies will be made year-round in my house, and not just at Christmas time! My humungeous batch didn't last longer than 48 hours.
Traditional Gingerbread Cookies
makes about 30 cookies, more or less dependant on size
125g butter, room temperature
1/2 cup firmly packed brown sugar
1/2 cup golden syrup
1 egg, separated
2 1/2 cups plain flour
2 tbs ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
Preheat oven to 180°C. Beat the butter and sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc and cover with plastic wrap and place in the fridge for 30 minutes to rest. Or if you're impatient like me, pop it in the freezer for about 10 minutes.
Take the dough out of the fridge/freezer in portions. Place the dough between 2 sheets of baking paper and roll out until about 4mm thick and use a cookie cutter to cut out shapes. Dough will be sticky so be patient! Return the unused dough to the fridge/freezer so that it will be easier to handle. Place cookies on trays lined with baking paper and bake for about 10 minutes. The longer these are cooked, the harder they will be. Transfer to a wire rack to cool and decorate with royal icing or melted chocolate if desired.