Susan of Food Blogga is hosting a once-off event to celebrate Christmas - Eat Christmas Cookies! The brief is simple - post about a Christmas cookie.
As part of my Christmas goodie boxes, I made spiced gingerbread prepared as hanging tree decorations, so thought these would be perfect for the Christmas cookie event. They are pictured at the bottom of this post.
These cookies are sooooooo cute and are fairly easy to make. They are fun to decorate (if you have the time!), and taste really good - they are not overwhelmingly spicy, nor are they hard and uninviting to eat, like gingerbread cookies can sometimes be.
The recipe is from one of the books in the Kitchen Classic series, Celebration, and is as follows:
140g softened butter
115g brown sugar
1/4 cup golden syrup
2 cups plain flour
3 teaspoons ground ginger
3/4 teaspoon ground cloves
2 teaspoons cinnamon
1 teaspoon bicarbonate of soda
Preheat the oven to 180 degrees Celsius. Remove the chilled dough from the fridge, and roll each disc of dough on a floured surface to a thickness of 4mm. Cut out shapes from the dough using Christmas cookie cutters. Place the biscuits on cookie sheets for baking, and if you wish to make them into tree decorations, use the small end of a round metal piping tip to cut a hole for ribbon in the top of each biscuit. Bake the biscuits for 10 minutes or until cooked, and cool on the cookie sheets for 5 minutes before transferring to a wire rack to cool completely.
Ice the cooled biscuits with glace icing (icing sugar, a teaspoon of lemon juice, and water) of a colour of your choosing, and decorate with sugar decorations (eg silver cachous, sprinkles). I chose silver and white because I liked the colour scheme. If you have made a hole for tree decorations in each biscuit, cut short lengths of thin fabric or paper ribbon and thread through each hole, and knot at the top to secure. Hang the biscuits on your Christmas tree as edible decorations.
You can see the cookie roundup here - I never knew that there was so many types of cookies!