It wouldn’t be Christmas without home-made gingerbread men! Or gingerbread people, I should say.
This egg-free Donna Hay gingerbread cookie recipe is so simple to make and produces perfect results. I have been using this recipe for as long as I can remember and I am always happy with the results.
This year I tweaked the recipe by resting the dough in the fridge for a few hours before cutting and noticed it made a difference to how easy it was to cut out the shapes so I will definitely be adding this extra step from now on.
Miss 8 and 10 took over decorating duties and had a ball using edible glitter icing pens, Christmas coloured M&Ms and silver balls. Even when the gals were much younger they loved helping at every step of this child-friendly, simple Christmas recipe.
I highly recommend introducing this Christmas tradition to your holiday baking routine.
The decorated gingerbreads won’t last long – only a day or two – but there is every chance they will be eaten in the blink of an eye!
125g softened diced butter
½ cup brown sugar
½ cup golden syrup
2 ½ cups self-raising flour
2 teaspoons ground ginger
1 teaspoon bicarb soda
LET’S GET TO IT:
Preheat oven to 190C, line two baking trays with baking paper.
Place butter and sugar in bowl of electric mixer and beat until light and creamy then add golden syrup.
Add sifted flour, ginger and bicarb soda and stir to combine.
Knead lightly on a floured bench top to form a smooth dough, then flatten into a disc, wrap in cling film and place in fridge for a couple of hours.
Remove dough from fridge, allow to return to room temperature then roll dough between two sheets of non-stick paper until 5mm thick. Use cookie cutter to cut out shapes.
Bake for 12 minutes or so or until lightly golden.
Cool on trays and remove to racks – handle with care as it is easy to accidently decapitate or amputate these gingerbread folk!
When completely cold decorate with icing pens.