There is nothing like the smell of freshly baked gingerbread… it reminds me of Christmas because that’s when I first started making gingerbread, at the tender age of six, from a little cookbook Santa left under the tree for me.
The best thing about this recipe is that it is all natural, additive free and can accommodate for most common food allergies such as egg and dairy intolerances.
The second best thing about this recipe is the fact that nothing goes to waste: you can use the cooked leftover gingerbread dough scraps to make a delicious ice cream treat – simply mash into vanilla ice cream! Who doesn’t like a little ice cream?
Even Santa might like some…
One word of warning: gingerbread may turn rock-hard for a couple of days after baking if you follow the second method (hard cookies). This is natural as all the moisture has been drawn out of it during baking. It will start softening again by drawing moisture from the environment, so don’t be alarmed. Perhaps only bear in mind that you should gift it a few days after it’s been made.
Makes around 40 small or 20 large cookies