Christmas is almost here and it’s time to get ready for it. I have a tradition in my family to decorate our Christmas tree with gingerbread cookies. Every year they are different in shape, colours and even taste as I love to try new things. This time I baked them based on this very simple but delicious recipe.
yields ~4 trays
- 150g molasses
- 110g butter
- 100g brown sugar
- 375g flour
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp baking soda
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 large egg
- In a small pan heat molasses, butter and sugar, stirring every now and then. Let it boil moderately until all sugar crystals have dissolved and let cool off for at least half an hour.
- In a large bowl sieve the flour together with baking soda, spices and salt. Form a hole in the middle and add the egg as well as the molasses mixture and knead together with your hand. Add a little more flour if the dough appears too sticky, you should be able to shape it into a ball.
- Tightly cover it with cling film and let rest in the fridge until firm, mine took two hours.
- Preheat the oven to 175°C. Cut off smaller portions of the dough and roll it out (the thinner the better) on a slightly floured wooden board or nonstick silicone baking mat, then stamp out your desired cookie shapes.
- Bake on a parchment paper or baking mat lined tray for 8 to 10 minutes or until they just start to get some color on the very edges. Be careful, the thinner they are, the faster they burn!
- Decorate them with icing of different colours.
- Keep in an air-tight container for as long as you can resist, they get better day by day.
Recipe adopted from Delicious days.