3. Classic Gingerbread Cookies
Because sometimes nothing quite says Merry Christmas like a spiced gingerbread cookie. If you're a fan of all things cinnamon and ginger than this is the cookie for you.
These gingerbread cookies work perfectly as Christmas decorations too, just use a wooden skewer to make a small hole in each cookie while they are still warm and soft. Once completely cooked, decorate as desired, then tie a ribbon through the hole and hang on your Christmas tree. Also pairs perfectly with a cup of spicy eggnog. Yum.
2 3/4 cups plain flour
2 teaspoons baking powder
4 teaspoons ground ginger
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup caster sugar
250 grams room temperature unsalted butter, diced
4 tablespoons golden syrup
1 large egg
How to make it:
Sift the flour, baking powder, ginger and cinnamon into a mixing bowl. Season with a little salt. Add the sugar and butter and rub in with your fingers until the butter is absorbed and the mixture resembles fine breadcrumbs.
Mix the golden syrup and egg together and then stir into the mixture with a wooden spoon. Bring together with your hands and knead very gently to form a smooth, stiff dough. Shape into a ball and cover in cling-film. Refrigerate for about 30 minutes to firm up.
Preheat the oven to 180°C. Remove the dough from the refrigerator and cut into quarters, allowing you to work with each quarter at a time. Keep the remaining dough in the refrigerator until you are ready to roll it.
Roll out the dough to a thickness of 3mm and cut into festive shapes. Place the biscuits onto baking sheets lined with baking paper. Bake the biscuits for 12-14 minutes until golden brown, remove from the oven and transfer to a cooling rack.