Christmas wouldn’t be complete without the sweet smell of cinnamon and freshly baked gingerbread. Spice things up by turning your gingerbread man cookie cutter upside down….as if by magic you have the perfect reindeer shape! I’ve buddied-up with Schwartz on this recipe as their spices give the most amazing flavour to my Gingerbreads!
Ingredients
Gingerbread:
140g butter, softened
100g dark soft brown sugar
1 medium egg
300g plain flour
2 tsp Schwartz ground cinnamon
2 tsp Schwartz ground ginger
½ tsp Schwartz mixed spice
100g black treacle
¼ tsp salt
100g dark soft brown sugar
1 medium egg
300g plain flour
2 tsp Schwartz ground cinnamon
2 tsp Schwartz ground ginger
½ tsp Schwartz mixed spice
100g black treacle
¼ tsp salt
Decoration:
White icing pen
Smarties
Edible eyes
Large gingerbread man cookie cutter
Smarties
Edible eyes
Large gingerbread man cookie cutter
Method
- Measure the butter and sugar into a large mixing bowl. Whisk until light and fluffy (use a hand whisk if you have one).
- Add the remaining biscuit ingredients, including the Schwartz spices, and whisk until the mixture comes together.
- Lightly knead the mixture into a dough, wrap in cling film and chill for 30 mins.
- Pre-heat the oven to 160˚C / 350˚. Line two baking sheets with baking paper.
- Roll out the dough on a floured work surface to the thickness of a pound coin. Stamp out shapes using a gingerbread cutter. Arrange on a baking sheet.
- Bake in the oven for 20-25 minutes until lightly golden and just firm in the middle. Leave to cool on a wire rack.
- Decorate the cookies using Smarties, edible eyes, and icing pens.
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