Is it just me or everyone gets excited when December approaches?Well, I have to admit that when November ends, my mind is set on Christmas mode. All I can think is cookies, baking, decorating, Christmas tree, lights, gifts and so on.
The most searched cookies on the internet are definitely Gingerbread cookies. The spicy aroma that fills the house while baking is priceless.
I have tried a lot of recipes over the years, but the last one is no doubt a keeper. Bearing in mind that molasses is way too expensive for my budget, I’ve used homemade Golden syrup and malt extract for these cookies. Therefore in this post you’ll find two recipes at once ☺.
And here is my recipe for these wonderful, tasty gingerbread cookies.
Gingerbread cookies-aka Sugar, spice and everything nice.
- • 140g butter at room temperature
- • 1 egg
- • 100g brown sugar
- • 100gr golden syrup
- • 100g malt extract (in absence use golden syrup)
- • 437gr flour
- • 1 tsp. baking soda
- •1 tsp. vanilla extract
- • 1 tbsp. grounded ginger
- • 1/2 tsp. ground nutmeg
- • 1 tsp. grounded clove
- • 1 tsp. salt
- Step 1 Cream the butter, golden syrup, vanilla and malt extract with a handheld mixer
- Step 2 Add the egg and continue mixing for 1 minute until creamy
- Step 3 In a mixing bowl, mix together all the dry ingredients) and gradually add it to the wet ones, incorporating them with a spatula
- Step 4 Wrap the dough in a tight cling film and let it chill for a minimum of 1 hour in the fridge, or overnight
- Step 5 Unwrap the dough and let it sit for a few minutes over the counter
- Step 6 Heat the oven to 180C
- Step 7 Flour the countertop and roll the dough in 0.5cm thickness
- Step 8 With floured cookie cutters, cut the dough beautifully and bake them in preheated oven for about 10 minutes per batch.
- 800gr sugar
- 480 ml water
- 2 slices of lemon
- 2 slices of orange
- In a heavy bottom sauce pan add 200gr sugar and 50ml of water. Let it simmer until the water has evaporated and the sugar has started to become amber in color
- Add the remaining water (it should be boiling water), the orange and lemon slices and the remaining sugar
- Simmer on low for about 15 minutes
- Pour the syrup in a sterilized jar
- While still hot the syrup may seem a bit thin but it will get thicker as it cools down
If stored properly, the golden syrup may last for about a year.
*Recipe adapted from Sally’s baking addiction