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  1. Home
  2. Food

Gingerbread Christmas cookies

Pop these Christmas cookies in gift boxes or bags for your loved ones and guests. - by Karen Martini
  • 27 Nov 2020
Prep: 15 Minutes - Cook: 25 Minutes - Serves 30
Proudly supported by

Making little edible gifts at Christmas is nice way to add a personal touch to the festivities, perfect small tokens that will bring a smile to anyone’s face.

Want Karen's other Christmas recipes? 

White chocolate rocky road

Christmas homemade raspberry jam

Salted caramel mango with sesame and ginger

Ingredients

160g unsalted butter

140g caster sugar

180g brown sugar

3 free-range eggs

2Tbsp molasses

600g plain flour

1½tsp baking powder

2tsp ground cinnamon

3tsp mixed spice

2Tbsp ground ginger

Icing

1½ lemons, juiced

300g pure icing sugar, sifted

Silver cachous, to decorate

Method

  1. Cream the butter and sugar in a food processor. Add the eggs and molasses and process until combined. Add plain flour, baking powder and spices, and process until a smooth dough forms.  The dough will be soft and slightly sticky. Rest in the fridge for 2 hours or overnight.  The dough needs to be chilled and firmish to roll.

  2. Preheat your oven to 180°C fan-forced or 200°C conventional. Line an oven tray with baking paper.

  3. Halve the dough, leave the one half in the fridge. On a floured surface, roll out the other half to 1-1.5cm thick and cut out your cookies (reroll the scraps to use all the dough). Put shapes on prepared tray, leaving a couple of centimetres between each one, and bake for 10-12 minutes or until lightly golden. They will still be a little soft when they come out of the oven so leave to cool on the tray. Repeat with the remaining chilled dough.

  4. To make the icing, mix icing sugar and lemon juice until it reaches a thick honey-like consistency – adjust with more sugar or lemon juice if needed.

  5. Fit a piping bag with a small nozzle, or snip a small piece off the end of a snap lock bag. Fill with icing and decorate cooled cookies with patterns and designs, decorating some with silver cachous. Or, loosen the icing further with lemon juice or water and dip cooled cookies into the icing. Leave iced cookies on a wire rack to set.

Karen Martini gingerbread cookies

For more fabulous recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!

You might also like:

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Karen Martini
Karen Martini
Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.

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YOU’LL NEED A WEDGE TO HANG THAT DOOR
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YOU’LL NEED A WEDGE TO HANG THAT DOOR

{headline}

{headline}

Karen Martini's pesto pasta salad

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{headline}

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Nutmeg figs with mint, pistachio, sugar and custard

Nutmeg figs with mint, pistachio, sugar and custard

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{headline}

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Chai spiced walnut and treacle cake with baked plums

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Butter chicken and almond cauliflower rice

Lemon meringue pie

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Oven-baked chicken divan

Oven-baked chicken divan

Apple berry crumble

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Chocolate salted self-saucing pudding

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