Gingerbread Christmas cookies
Don’t these gingerbread Christmas cookies look divine? The kids will have a ball creating different shapes and getting decorative with the icing!
2 cups flour
½ tsp baking soda
1 tbsp ground ginger
1 cup firmly packed brown sugar
1 egg, beaten
½ cup icing sugar
Silver cachous (silver soft sugar pearls) to decorate (optional)
- Preheat oven to 180°C. Line 2 baking trays with baking paper
- Sift flour, baking soda and ground ginger together and place in a bowl or food processor. Add soft brown sugar or dark cane sugar.
- Add butter and rub in with fingertips or pulse in food processor until resembles fine breadcrumbs.
- Add egg and stir or pulse to mix.
- If the dough is too sticky, add a little more flour to the mix and wrap in cling wrap. Refrigerate for 30 minutes.
- Roll out on lightly floured surface or between 2 sheets of baking paper until 5mm thick. Using cookie cutters, cut shapes and place on tray. Form leftover dough into a ball and re-roll and repeat cutting out until all the dough is used up.
- Bake cookies for 8-10 minutes or until cooked and golden. Remove from oven and cool on baking rack.
- Make icing by adding 1-2 tsp water to icing sugar until it reaches desired consistency. Transfer icing to a piping bag. Decorate with different designs such as dots, stripes and snowflake patterns. If wished pipe a small amount under each spot where you wish to place a silver cachous. Set aside until set.
Recipe courtesy of foodinaminute.co.nz