Gingerbread Christmas Tree
Traditionally, this recipe is made into gingerbread men but you can use different shaped cookie cutters to make it into stars, Christmas trees or other shapes. Before cooking, remember to pierce a hole at the top of each one so you can thread ribbon or strong coloured thread through them to hang on the Christmas tree. Makes 25 cookies.
Ingredients
12oz plain (all purpose) flour
6oz soft brown sugar
4oz butter
1 egg
4 tbs golden syrup (corn syrup makes a good substitute)
1 tsp bicarbonate of soda (baking soda)
1 tsp ground cinnamon
1/2 tsp ground cloves
2 tbs ground ginger
Method
1. Preheat the oven to 190 deg C (375 deg F) and line two baking sheets (cookie trays) with baking parchment.
2. Sieve (strain) the flour, spices and bicarbonate of soda into a large bowl.
3. Rub in the butter till the mixture looks like fine breadcrumbs then stir in the sugar.
Gingerbread Man
5. Warm the golden syrup slightly, must so that it’s a little more runny, then beat in the egg. Cool, then beat into the flour mixture until it forms a soft dough.
6. Turn out onto a floured board and knead lightly until it’s smooth. Roll out to a thickness of about 1/4 inch. Cut out shapes with cookie cutters – don’t forget to make a hole in each one.
7. Put the shapes onto the prepared baking trays and cook for around 7 to 10 minutes. They should be golden brown when done. Leave them to cool on the baking trays for about 10 minutes then cool off completely on cooling racks.
You can decorate them with a simple icing. Beat an egg white until frothy, not stiff, then gradually add sieved (strained) icing (confectioners) sugar. Beat after each addition and stop when the icing is stiff. Add colouring if required. You can spread or pipe the icing onto the cookies.
Thread ribbon or strong thread through the holes and hang on your Christmas tree.
Recommended Book
A Baker’s Field Guide to Christmas Cookies – Amazon.com
