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Gingerbread cookies

I still find it strange that we crave the northern hemisphere treats associated with Christmas, in the sweltering heat of New Zealand! And gingerbread cookies are another one of those things! (Gingernuts are a family favourite in our home and we love to dunk ours in cups of tea!)

This recipe has been adapted from a very easy recipe from BBC Good Food. It’s a family staple – easy and yummy. We’ve used our fragrantly delicious Masala Chai Spiced Honey instead of Golden Syrup with a double layer of depth, spice & flavour. Cut these up in shapes, with a wee hole on the top to run a string through if you want to use these as decorations. A fun-filled activity do with your little (and not so little) people! 🙂

100g salted butter
3 tbsp Masala Chai Spiced Honey
100g soft brown sugar
½ tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground allspice
225g plain flour
50g icing sugar

In a heavy bottomed pan, warm the butter, honey and sugar till well combined.
Add the baking soda and spices and mix well.
Put the flour in a large bowl and make a well in the centre.
Pour the buttery, spicy goodness and stir to combine.
Use your hands to form a dough.*
– Cover and leave to chill in the fridge for at least half an hour before you roll out to cut into shapes (I find it easiest to roll and cut if the dough is pre-chilled. Roll between sheets of baking paper to make it easier still.)
– Roll and cut with cookie cutters. (If you want round “dunking cookies”, form a log with the dough and then cut into even sized disks.)
– Pre-heat your oven to 180 degrees.
– Bake cookies for 10-12 minutes till evenly golden.
– Cool thoroughly before storing into jars.
These also make for cute Christmas decorations, when strung!

*If you find the dough too stiff, add a couple of tablespoons of hot milk while kneading the dough.