Is there anything more Christmas’y than gingerbread? I mean I would have gingerbread flavoured everything if I could….all year round probably but I do keep this recipe just for Christmas as it adds to the whole “vibe”.
It took me a little while to find a mix that held together and was just the right about of ginger, but these are definitely loved by everyone I know. I have been making them for YEARS and they are yet to disappoint.
And if you’re at the Gold Coast this year – you know what I will be delivering 🙂
- 2 1/2 Plain Flour
- 125g Nutlex
- 1/2 cup raw sugar (you can use coconut or brown but they will come out slightly different)
- 1/2 cup golden syrup
- 2 TBS Flaxmeal + 6 TBS water (let sit as you combine other ingredients)
- 1 heapedTBS Ground Ginger
- 1 tsp mixed spice
- 1 tsp bicarb soda
Icing (we normally leave half un-iced and they are just as yummy)
- 1 1/2 cups icing sugar
- Drop of vanilla extract
- soy milk until the required consistency
- colouring (if you would like to add it)
Combine the flaxmeal and water and let sit for 5-10mins to create a “flax egg”.
Preheat oven to 180 degrees Celsius
Beat the Nutlex and sugar in a bowl with an electric mixer until pale and creamy consistency. Add the “flax egg” and beat until combined. Stir in golden syrup and then shift in flour, spices and bicarb soda until it starts to form a dough.
Turn out onto a floured surface and start to knead until smooth (and your house smells like Christmas). Press the dough into a large disc like shape and wrap in plastic wrap to place in the fridge for approximately half an hour. * I find if it’s a particularly hot day you may want to chill it a little longer to give you more time when you start to cut the shapes.
After the dough is rested and chilled place it between two sheets of baking paper and roll out to about 4mm thick (or your desired thickness; thicker = a more cakey cookie, thinner = crispier). And then cut out in desired shapes.
Place on a baking tray lined with baking paper about 3-4cm apart and bake for approximately 10mins or until golden brown. Allow to cool on the tray for a few minutes as they can be quite soft when coming out of the oven and then transfer onto a cooling rack.
You can mix together icing ingredients and use a piping back or with our stars we simply dipped a spoon in the icing and flicked it back and forth just above the cookies to achieve this pattern (yes rustic….but we liked it).
I hope you love these cookies as much as we do and they become your family tradition as well.