PERSONALIZED GINGERBREAD COOKIES

It´s the holiday season, and one of the most popular cookies for the holiday season for most people is a gingerbread cookie.
I like to keep my gingerbread cookies plain and don´t prefer icing, instead, I  use a rubber Christmas stamps to personalized each cookie, making these gingerbread cookies so unique and a great for any holiday party.

This year I decided to try a gingerbread recipe from Peggy Porschen, after all, she is the cookie queen of England and I really loved the taste of her cookies.
These gingerbread cookies were simple to make and you won’t need a stand mixer to make these.
The stamps I used I bought at Michaels store a few years back, so check there or try Etsy or just google Christmas stamps, I´m sure something will come up.

May the miracle of Christmas fill your , heart with joy.

Watch the video below to see how I made these cookies.

PERSONALIZED GINGERBREAD COOKIES

Makes approximately 25–30 cookies, depending on size
You will need…

• 5 tbsp water
• 210 gram light brown sugar
• 3 tbsp light syrup
• 3 tbsp honey
• 3 tbsp ground ginger
• 3 tbsp ground cinnamon
• 1 tsp ground cloves
• 250 gram salted butter, cold and diced
• 1 tsp bicarbonate of soda
• 560 gram plain flour, plus extra for dusting

You will need;

• Rolling pin
• Stamps

Instructions;

To make the gingerbread;

• Preheat the oven to 200°C Line two baking trays with greaseproof paper.
• place the water, brown sugar, white syrup, honey, ground ginger, cinnamon and cloves into a deep saucepan.
• Over a medium heat, bring the mixture to the boil while stirring continuously.
• Remove from the heat, gradually add the diced butter and stir until combined.
• Add the bicarbonate of soda: take care as the mixture will swell up at this point.
• Transfer the mixture to a large bowl, leave the mixture to cool to room temperature.
• Once cool, sift in the flour in 3 editions and slowly mix together to form a slightly wet and sticky dough, use your beautiful hands at the end.
• Wrap in cling film and chill for 2 hours or until cool and firm.
• On a floured surface roll out the gingerbread dough to a thickness of approximately 5–6mm.
• Take a rubber stamp that you haven’t use previous with ink, and press firmly on the cookie dough.
• Then use your selection of cookie cutters, cut out the various spaces and rises
• Place them onto the prepared baking trays. Chill for at least 30 minutes.
• Bake for 8–10 minutes, depending on size, or until the cookies spring back to the touch and are slightly darker around the edges.
• Pour yourself a cup of hot cocoa and whipped cream and enjoy these cookies.

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