Gingerbread Cookies

This recipe has been a long time coming. Last Christmas, Leish and I thought it would be nice to make some gingerbread cookies to give out as little gifts to our friends. We found bought some cute christmas-y cookie cutters, found a recipe in the Edmonds cookbook and started baking. We got half way through the recipe and then became quite confused when it was telling us to put the mixture in a loaf tin and bake for an hour. It turns out we were making ginger flavoured bread, not ginger bread cookies! So we waited a year and finally got to make these cute little cookies! I have made four batches of these in the last week, two of which were gluten free (by using gluten free flour instead of regular). So I promise you, this recipe is well and truly tried and tested.

  • 75g Brown Sugar
  • 1 tablespoon Treacle
  • 2 tablespoons Golden Syrup
  • 1 teaspoon Cinnamon
  • 1 teaspoon Ginger
  • 1 teaspoon Ground Cloves
  • Rind of 1/2 Orange
  • 1/2 teaspoon Baking Soda
  • 100g Butter (cubed)
  • 220g Flour (or gluten free flour)
  1. Place Sugar, Golden Syrup, Treacle, Spices, Orange Rind and 1 tablespoon of Water in a saucepan and bring to the boil, stirring constantly
  2. Remove from the heat and stir in Butter and Baking Soda
  3. Slowly stir in the Flour until the dough becomes mouldable, feel free to add more flour
  4. Cover the dough and leave in a cool place for half an hour
  5. Roll out the dough on a lightly floured surface, and use cookie cutters to cut into shapes
  6. Arrange on a tray lined with baking paper and bake for 10-15 minutes in the oven at 180 degrees celsius until they are golden brown and firm

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