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
Gingerbread Cookies Two Ways
- 60 g butter or dairy-free spread
- 150 g honey
- 50 g brown sugar
- 2 tbsp Gingerbread spice mix get the recipe here
- 250 g plain flour
- 1 tsp bicarb soda
- 1 tsp cocoa powder
- 1/2 egg (break beat lightly then measure out a rough half) or use 1/4 cup water instead
- Place butter (or dairy-free spread), honey, sugar and spice mix into a small saucepan and heat on low, stirring until the butter melts. Set aside to cool.
- Sift flour, bicarb soda and cocoa into a large bowl. Add the cooled butter, sugar and spice mixture, as well as the egg (or water) and mix with a wooden spoon until the mixture resembles large breadcrumbs.
- Start working the dough with your hands until it has come together, take out onto a flat surface and knead until the dough is pliable and uniform in consistency.
- Roll out in batches in between two sheets of non-stick baking paper to around 4mm for harder cookies or 8mm for softer cookies and cut out shapes as desired. Re-roll scraps and repeat the process
- Preheat oven to 180C (160C fan forced, 350F, gas mark 4) and bake in batches for around 8 minutes for the thinner / harder cookies and 10 minutes for the thicker / softer cookies.
- Remove from oven and leave on a wire rack to cool completely. Store in an airtight container for up to 1 week,