Gingerbread cookies for Christmas

Christmas is always a good excuse for me to stuff a few more cookies into my mouth. I just love the smell of cinnamon, ginger and cloves that fills my home when I bake these cookies. They are so delicious and even my little Sebastian loves it!

This Gingerbread cookie recipe is adapted from my favourite chef's recipe, Donna Hay.

• 125g unsalted butter, softened
• ½ cup (90g) brown sugar
• ⅔ cup (230g) golden syrup (I use molasses)
• 2½ cups (375g) plain (all-purpose) flour, sifted
• 2 teaspoons ground ginger (I switched it with 1 teaspoon of cinnamon, 1 teaspoon of ginger and 1 teaspoon of cloves)
• 1 teaspoon bicarbonate of (baking) soda

      

Preheat oven to 160°C (325°F). Place the butter and sugar in an electric mixer and beat for 8–10 minutes, scraping down the sides of the bowl, until pale and creamy. Add the golden syrup, flour, ginger and bicarbonate of soda and beat until the mixture just comes together to form a smooth dough. Roll the dough out between 2 sheets of non-stick baking paper to 4mm thick and refrigerate for 30 minutes. Using a small gingerbread man cookie cutter, cut out 32 shapes, re-rolling the dough as necessary. Place on 2 large baking trays lined with non-stick baking paper. Using the tip of a 6mm-round nozzle, cut two holes from each gingerbread man and bake for 6–8 minutes or until golden. Turn off the oven and allow to cool completely.






https://www.donnahay.com.au/recipes/gingerbread-men-garland