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
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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