Gingerbread cookies


250 g butter

1 cup brown sugar

2/3 cup treacle

2 egg yolks – and keep the whites for the icing

5 cups plain flour 3 tbs ground ginger

2 tsp bi carb soda

2 egg whites – from above for icing

3 cups icing sugar for icing

Any lollies or decorations you like!


Method Cream the butter, sugar, treacle and yolk. Then add sifted flour little by little. Add the ginger and bi-carb too. Divide the mixture and knead well. Add more flour if it is too sticky. Roll your dough out onto bake paper until about 5-7mm thick. Lay your patterns you’ve cut on top and use a knife to cut the edges off. You can also use cookie cutters. I did a combination this year! Lay on a baking tray lined with baking paper and bake for around 20 minutes on 170 degrees Celsius, but check after 15 minutes – it all depends on the thickness of your dough!

Royal icing aka glue Mix egg whites with an electric mixer, gradually adding the icing sugar. Mix on high until the icing is at a consistency of being able to have some on a spoon and it not slip off.

Once the cookies have cooled down, use the royal icing and any lollies you have to decorate. This year we have lots of different things and the kids have been creative! Have fun with this, it really is a lovely way to spend a few hours getting into the Christmas spirit! I even had a little Ten Tenors and Frank Sinatra serenading us in the background! Love Christmas!!

Gingerbread cookies

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