Gingerbread {blogmas day 2}

Saturday, December 02, 2017

As it's the first weekend of December, I've been indulging in all of the usual festivities, we've been decorating the tree, watching festive films and blasting all of the best Christmas music - non. stop. But, in my opinion, it's not really Christmas until you get started on the festive snacks, so I whipped up a batch of my favourite gingerbread cookies to fuel us through the festivities! Crunchy, just the right amount of chewy, gingery and, most importantly of all, sweet, these gingerbread cookies are the perfect festive treat for an afternoon of tree decorating and movie watching.

For these cookies you will need:
- 300g plain flour
- 1 teaspoon bicarbonate of soda
- 2.5 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 115g soft brown sugar
- 125g dairy free butter
- 3 tablespoons golden syrup
- 1 flax egg (1 tablespoon ground flax & 3 tablespoons water)
- 100g icing sugar

Start by preheating your oven to 180 degrees Celsius, then line a baking tray with some grease proof paper.

Combine your dairy free butter and sugar, mixing well until light and fluffy.

Once combined, stir your syrup and flax egg into the butter and sugar.

Next, sieve your flour, bicarbonate of soda and spices into the mixture, stirring well until a dough has formed.

Turn your dough onto a lightly floured surface and roll out into a relatively thin rectangle.

Using a star shaped cookie cutter, cut out your gingerbread biscuits, this mixture will yield around 24 star cookies.

Place the cookies in the oven for around 12 minutes, they should be golden brown and still slightly soft as they'll firm as they cool.

Whilst the cookies bake, make your icing sugar drizzle by mixing the icing sugar with 2 tablespoons of water.

Once the cookies have baked, move to a cooling rack and allow to cool before drizzling with icing.

Then you're ready to enjoy the festivities, with some gingerbread in one hand and a cuppa in the other!

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