When my home fills with the smell of baking gingerbread cookies, I know Christmas has arrived. Of course in my household the cookies disappear as quickly as they are baked. Therefore I tend to put off baking until a few days before Christmas. The ones in these pictures have been greedily devoured already and we still have a week to go until Christmas. Looks like I will be busily baking more.
I like to use treacle as well as golden syrup to give more depth to the flavour of the biscuits. The addition of allspice brings a little more 'Christmas' to their taste. Use your favourite cookie cutters and decorate as you desire.
A tip for my Australian readers, and those making these in warm climates, cold dough is the key. I made mine on a very hot summer day. My advice for easy handling and making sure the cookies keep their shape on baking is, keep the dough cold. In my circumstance it meant chilling the dough before use. Chilling the dough once I had rolled it. Then chilling the biscuits once they had been cut before I baked them. Putting the rolled dough and then the cut cookies on the tray in the freezer for a minute or two will make all the difference.
- 125 grams butter softened
- ½ cup brown sugar
- ¼ cup golden syrup
- ¼ cup treacle
- 2 ½ cup plain flour
- 2 teaspoons ground ginger
- ½ teaspoon allspice
- 1 teaspoon bicarb soda baking soda
- 1 egg white
- 1 cup icing sugar confectioner's sugar, sifted
- food colouring if required
- Preheat oven at 190 deg C/375 deg F/gas mark 5.
- In a large bowl place butter and sugar, beat with electric mixer until pale and creamy. Mix in the golden syrup, treacle, sifted flour, ginger, all spice and bicarb soda. Keep mixing until a smooth dough is formed.
- Wrap dough in plastic wrap and place in the fridge until if firms up (around 10 minutes). Between two pieces of non stick baking paper roll out the dough to 4mm thickness. Cut out shapes using your favourite Christmas cookie cutters.
- Place on a baking tray lined with baking paper. Bake for 8-10 minutes until the cookies are golden brown. Cool slightly on trays, before moving them to wire cooling racks.
- Place egg white in a medium bowl and beat with an electric mixer until soft peaks form. Gradually add icing sugar until stiff peaks form. If colouring icing divide in to bowls and colour as desired. Otherwise transfer icing straight to a piping bag for use.
- Decorate biscuits as desired.
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
Do tell dear Belly Rumbles reader, what is your favourite biscuit to cook at Christmas time?