Thanks to everyone who has downloaded my “A Taste of Christmas” recipe book. If you have not yet had to chance to purchase it, then there is a link here to help direct you to the right book! BOOK LINK
If you love Christmas food as much as I do, then you will find some great ideas and recipes. I thought it would be nice to share one of my favourites which is a fabulous Christmas gingerbread recipe. I have had fun making these with my children over the years, although adults seem to enjoy making them and eating them too. Christmas cookies are popular as you can make them your own, by being creative with your designs and styles. They also are great for using as Christmas tree decorations, so have fun with fondant, icing and sprinkles and if you are feeling really festive try some edible glitter. If using as tree decorations don’t try eating them days after they have been on the tree, as they soon lose their taste and crunch, after being left in the air for a while.
I hope you are all having fun over the festive season.
180g Dark Muscavado Sugar
90g Golden Syrup
350g Plain flour, plus extra for rolling out
1Tsp Bicarbonate of soda
1½ Tbsp of Ground ginger
1Tsp Ground cinnamon
1 Egg beaten.
In a heavy bottomed saucepan place in the sugar, syrup and butter. Heat gently for a couple of minutes until it begins to bubble and then place to one side.
In a bowl place in the flour, bicarbonate of soda, ginger and cinnamon. Mix well to combine. Then add the syrup mixture and mix well. Finally, add in the egg and mix together until combined and coming together like a dough.
Place some cling film over the bowl and place into the fridge for around an hour. If you try to roll out the dough now it will be a sticky mess.
Preheat the oven to 180 degrees centigrade. Prepare a baking tray with baking paper. Dust the surface with flour and roll out the dough until it is the thickness of a £1 coin. Cut out shapes of your choice and gently move them over to the baking tray. If you want to hang the decorations remember to put through a hole with a skewer so that you will be able to place a ribbon through it.
Bake for 10-12 minutes then leave on the tray for a few minutes. If you try to move them too quickly to a wire cooling tray they could fall apart. Finally once cool move them to the wire cooling tray and allow them to completely cool before decorating.