Christmas cookies

1 h 10min
For 15 - 20 cookies
Serves

Ingredients

  • 3 cups plain (all purpose) flour
  • 1 tsp bicarbonate of (baking) soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp grated nutmeg
  • 1 pinch salt
  • 125 g | ½ cup unsalted ballantyne butter
  • 175 g | ¾ cup light brown sugar
  • 1 egg
  • 4 tbsp golden (light corn) syrup
  • For the icing:
  • 200 - 300 g | 2 - 3 cups royal icing sugar
  • 1 tsp lemon juice
  • water

Christmas cookies

Method

Step 1
For the dough: sift the flour, bicarbonate of soda, spices and salt into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar.
Step 2
Beat together the egg and golden syrup. Add to the dry ingredients and mix to a dough. Knead briefly until smooth, then wrap in cling film and chill for 15 minutes.
Step 3
Heat the oven to 180°C (160° fan) . Line 2 large baking trays with non-stick baking paper.
Step 4
Roll out the dough on a lightly floured surface about 0.5cm|1/4" thick. Cut out festive shapes using cookie cutters or card templates.
Step 5
Place on the baking trays and using a skewer, make a wide hole in the top of the shapes (not too near the edge) through which ribbon can be threaded when they are baked.
Step 6
Bake for 12-15 minutes until golden. Cool on the baking trays for 10 minutes, then place on a wire rack to cool completely.
Step 7
For the icing: sift the icing sugar into a bowl and beat in the lemon juice and just enough water to give a thick coating consistency.
Step 8
Spoon into a piping bag and pipe decorative patterns on the biscuits, as in the photo. Leave to set.