It’s that time of year when making cookies, prawn salad and 25 kilograms of potato bake is a given. Even though it’s piping hot in our home in Sydney this time of the year, the oven in permanently on. Most of the time it’s baking a double batch of these super-simple Christmas cookies. I make batches for the neighbours, the babes’ school teachers and truth be told, for me to consume by the handful at 8 o’clock at night watching some notoriously bad Christmas television. Give these a go, they’re a cinch to make and delicious not just at Christmas but all year around.
Super-Simple Christmas Gingerbread Cookies
It’s that time of year when making cookies, prawn salad and 25 kilograms of potato bake is a given. Even though it’s piping hot in our home in Sydney this time of the year,…
- wholemeal self-raising flour: 3 cups
- brown sugar: 80 grams
- ground cinnamon: 1 tablespoon
- fresh ginger, grated: 1 1/2 tablespoon
- ground nutmeg: ½ teaspoon
- ground cloves: ½ teaspoon
- salt: 1 pinch
- butter, softened: 150 grams
- eggs: 2
- maple syrup: ¼ cup
- chocolate: 30 grams
Combine the flour, sugar, spices and salt in a large bowl, stirring to combine. In a separate bowl, stir together the butter, eggs and maple syrup, ensuring they are well combined.
Using your hands, combine the wet and dry ingredients so a ball is formed. Roll into a log, wrap in cling wrap and place in the fridge to harden for at least an hour, ideally two.
Preheat the oven to 180°C. Roll out the dough and using cookie cutters of your choice, make your gingerbread shapes. Bake them on a lined baking tray for 12 minutes or until golden. Allow to cool completely on trays before turning them out, ready for icing.
Melt the chocolate in a glass bowl over a pot of simmering water. Once melted, allow it to cool slightly before adding to a piping bag (or snap-lock bag with a tiny snip in one corner). Pipe your gingerbread cookies with whatever features you fancy. Store in a sealed container in the cupboard for up to four days.
Stacey Clare’s Nutritional Tip:
Making gingerbread can be hard work but trust me, the homemade variety is worth every pour, stir and taste test. I use this recipe often and just change up the shape of the cookies depending on the season. I’ve even been known to make this recipe into bunnies at Easter.
More Christmas Recipes You Can't Resist: