Christmas is the time of year cookies really come in to their own at our house especially since I inherited such a great range of christmas cookies cutters from my Grandma. My girls are happy to spend hours rolling baking and decorating cookies and peace reigns.
Athene and Belle spent all evening producing these lovelies.
Spiced Christmas Cookies
100g Golden Caster Sugar or brown sugar
100g Runny Honey
225g Plain Flour
1/2 tsp Baking Powder
1/2 tsp Bicarbonate of Soda
1 tsp Ground Ginger (double this for a spicier cookie)
1 tsp Ground Cinnamon (or 2 tsp Allspice if that’s all you have)
1/2 of a beaten egg
In a pot, heat the butter, sugar & honey together, stirring until melted & smooth. Remove from the heat.
Put all the dry ingredients into a bowl, add the melted butter, honey & sugar & mix for a minute with a wooden spoon .
Add in the half egg and mix until the mixture has turned into a smooth & shiny dough. If you have a good mixer use that instead of the spoon as mixing the dough is hard work.
Wrap the cookie dough in clingfilm & chill in the fridge for at least a few hours until cold.
When you’re ready to use the dough, heat your oven to 160c and line two large cookie sheets with baking parchment.
Place the shapes on the sheets & bake for 8-10 minutes until golden.
Remove from the tray and allow to cool completely before icing.
My girls used premade fondant icing on these and some of their stash of American gel icings which our friend Emer (and her american in-laws )keep us supplied with. Icing makes the cookies a bit softer but still yum and we used a bit of warm jelly to stick the fondant cutouts to the cookies
If you are very lazy like me mould the dough into sausages before chilling and when cold slice rounds of cookie dough instead of bothering rolling the dough out and bake as above.
Aoife says they’ll keep for about a month un-iced in an airtight tin -if you can resist them that long. We made a double batch and they are almost all gone already.