Gingerbread Cookies | Pastry recipes


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  • This gingerbread recipe makes perfect gingerbread cookies for Christmas, New Years, or any treat anytime.

    Deliciously spicy gingerbread cookies are the perfect winter treat. Not just for Christmas, they are delicious with hot chocolate or mulled wine after a frosty winter walk. Plus, of course, they’re an easy way to introduce kids to baking. This recipe is ideal to try with children, as long as you watch the butter melt and add it to the flour mixture. The best thing is that they only need 10-12 minutes in the oven before they’re baked, so there’s hardly any wait to eat them. Shape the cookies into any shape you like – gingerbread men are traditional, but this Christmas we love stars and snowflakes. Once baked, these cookies will keep for 3 days in an airtight box.


    • 175 g soft brown sugar

    • 90g of clear honey

    • 60g butter

    • 350 g plain flour

    • 1 level teaspoon of baking powder

    • 1 level teaspoon of ground ginger

    • 1 teaspoon of mixed spices

    • 1 medium egg, lightly beaten

    • You will need:

    • Baking sheets, covered with parchment paper


    • Put the honey, sugar and butter in a saucepan and melt over low heat, stirring until the sugar has dissolved. Remove the pan from the heat and let cool slightly.

    • Sift together the flour, baking powder and spices in a bowl. Pour in the melted mixture and the egg. Mix well. Knead on a lightly floured surface until smooth and well combined. Keep the dough tightly wrapped in a plastic freezer bag until needed.

    • For baking, set the oven to 180 ° C / 350 ° F / thermostat 4. Spread the gingerbread out on a surface lightly dusted with flour. Cut out the shapes and transfer them to the lined baking sheets.

    • Bake the pieces in the center of the oven for 10-12 minutes, or until just starting to brown. Remove from the oven and let cool on a cooling rack.

    • Once cold, the gingerbread pieces can be stored in an airtight container for up to three days. If the pieces are stacked, place sheets of cardboard between the gingerbread to keep the shapes flat.

    Top Tips for Baking Gingerbread Cookies

    Decorating your gingerbread is half the fun and a great way to involve the kids in the festive baking. Use royal icing to harden well. You can buy it pre-made at kitchen stores or make your own by mixing 1 egg white and a teaspoon of lemon juice with 310g of icing sugar. Pipe it onto the cookies using a pastry bag fitted with a very fine tip and finish with silver balls or mini smarties.

    If you want to hang your gingerbread cookies, poke them out of the oven while they are still a bit soft and pliable. We find that a narrow straw is the ideal size for making the holes to thread a small piece of ribbon.

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