Christmas Gingerbread Cookies

 Christmas Gingerbread Cookies

These cookies are lots of fun to make with  kids, or on your own! I originally seen these on Bakergirl blog where she did peanut butter cookies. I’m allergic to nuts so I thought I would change them and use gingerbread, nice and Christmasy. I made over 150 of the reindeer cookies for a Christmas function today but  the recipe below makes about 60-70. They can be adapted to whatever shape you would like. I have included some instructions on how to make the cookies into Christmas tree decorations too. Have fun!

Ingredients:

  • 1kg plain flour
  • 4tsp bicarbonate of                                                  
  • 4tsp ground ginger
  • 2tsp mixed spice
  • 300g unsalted butter
  • 300g dark brown  sugar
  • 300g golden syrup

To decorate:

  • Large bag of Pretzels
  • Royal Icing in  different colours
  • Edible glitter
  • Gold balls and other decorations
  • String or ribbon

 

  • Cut the butter in small pieces; let it come to room temperature.

  • Once the butter is soft, cream the butter and the sugar by slowly adding the sugar

  • Add the golden syrup and  the eggs one at a time, mix well after each egg.

  • Sieve the flour, spices and bicarbonate of soda together.

  • Gently fold the flour in to the creamed butter mix.

  • Divide the ginger biscuit dough into two.

  • Wrap each part  in  cling film and refrigerate for a minimum of 12 hours.

  • Preheat the oven to 140°C. ( I use a fan assisted oven)

  • Line a baking tray with parchment paper.

  • On a lightly floured surface roll the ginger biscuit dough out to about 5mm even thickness.

  • Reindeer Cookies

  • Use a  round cookie cutter to cut the reindeer head.  A shot glass will do. Then pinch the circle at the bottom to shape the reindeer’s head.

 

  • Stick a pretzel either side.

  • Arrange the biscuits on the prepared tray, leave at least 1cm spaces as they get bigger as they bake.

Cook for 10-12 minutes depending on your oven, check after 10 mins and if they are a nice golden brown colour they are done. If they go too dark they are overdone.

When they are still warm  but not too hot you can add chocolate chips  for the eyes. They will stick onto the warm cookie. When they have cooled you can add a red nose with some icing. You can  ready made icing in writting tubes which is very handy.

For the Cookie Tree Decorations

  • Cut circles with a circle cutter.

  •  Use a straw or knife to make holes for the ribbons,  make big enough holes as they close up easily.

 

  • Cook the same as reindeer cookies. When they are done  re-enforce the holes to make sure that the gaps are big enough for the ribbons. But don’t wait until they cool or they will crack.

  • Thread ribbons or string through the holes.

  • Store them in an airtight container or hang them on your Christmas tree.

  • Be proud of what you have created!