Gingerbread cookies are so cute and super-simple. Whip up a double batch and get the kids to help decorate. We kept things neutral with white icing and silver decorations. These biscuits store well in an airtight container for up to one week. Package in boxes lined with white baking paper and secure with ribbon.
- 350g cake flour + extra for dusting
- 5ml (1 tsp) bicarbonate of soda
- 10ml (2 tsp) ground ginger
- 2,5ml (½ tsp) ground cinnamon
- 2,5ml (½ tsp) ground all spice
- 125g unsalted butter, softened
- 175g light brown sugar
- 1 large egg
- 60ml (¼ cup) golden syrup
- white icing, to decorate
- silver balls, to decorate
Sift together the flour, bicarbonate of soda, ginger, cinnamon and all spice and pour into the bowl of a food processor. Add the butter and blend until the mixture resembles breadcrumbs. Stir in the sugar.
Lightly beat the egg and golden syrup together. Add to the food processor and pulse until the mixture clumps together.
Tip the dough out and knead lightly. Wrap in plastic wrap and chill in the fridge for 15 minutes.
Preheat the oven to 180°C and line two baking trays with baking paper. Roll the dough out to 5mm thickness on a lightly floured work surface.
Use a variety of cutters to cut out shapes and place on the baking tray, leaving a gap between them.
Bake until light golden brown, about 15 minutes. Remove from the oven, place on a wire cooling rack and cool completely before decorating.