Christmas Gingerbread Cookies

Hello! Apologies for not blogging since early October! How many slack of me. Truth is, it’s been an extremely busy last few months and the last thing I’ve felt like doing is blogging my evenings away. Excuses, excuses..I. know. I do wonder, sometimes, how all you other bloggers carry on with such momentum…it’s truly awesome.

I’m back though, with some festive treats over the next couple of weeks. First up is a delightful recipe, and something that truly reminds me of my childhood, and also rather fitting for this time of year. They make a perfect treat for your workmates, or just wrap in cellophane for a cheap, and easy gift.

This recipe is so unbelievably easy to prepare, using the food processor. The smell of gingerbread will be wafting through your kitchen within minutes!


Christmas Gingerbread Cookies

  • 2 cups flour
  • 2-3 tbsp ground ginger
  • 1 cup brown sugar
  • 150 grams butter
  • 1 egg, beaten
  • 1/2 cup icing sugar
  • Lollies to decorate (pebbles are great)

Preheat oven to 180 degrees. Line 2 baking trays with baking paper.

This is the easy part! Sift flour, baking soda and ground ginger together and place in a bowl or food processor. Add butter and rub in with fingertips or pulse in food processor until resembles fine breadcrumbs. Add egg and stir or pulse to mix. Ta da!

If the dough is too sticky, you can add a little more flour to the mix and wrap in cling wrap. Likewise if a little too dry, add 1 tbsp of warm water. Refrigerate for approximately 30 minutes.

Roll out on lightly floured surface until 5mm thick. Using cookie cutters, cut shapes and place on tray. Form leftover dough into a ball and re-roll and repeat cutting out until all the dough is used up.

Bake the gingerbread cookies for about 8-10 minutes or until cooked and golden. Remove from oven and cool on baking rack.

Of course these cookies taste superb on their own, but if you’d like to get a little creative, make the icing by adding 11⁄2 tsp water to the icing sugar. Drop a small amount under each spot where you wish to place a lolly.

When you’re done, store the cookies in an airtight container. Enjoy.

Christmas Fudge

I’ve never been that successful at making fudge. Not proper fudge anyway. I can bustle up a biscuit-based uncooked fudge slice any day but quite frankly, I lack the patience to stir and stir and stir and stirrrr the darn pot to avoid the sugary goodness getting burnt on the bottom….zzZZZ. I usually avoid making fudge/toffee. Disaster.

Recently I came across a fudge recipe in Jo Seagar’s The Cook School Recipes called Fabulous Fudge. I have had the page post-it noted for a while now and thought I would try it and see just how fabulous this fudge was. If you like a smooth and creamy fudge that is not all sugary and hard, and easy to cut into portions without crumbling, then this is the one!

Christmas Fudge

  • 2 x 400 gram cans of sweetened condensed milk
  • 2 cups of brown sugar, firmly packed
  • 250 grams of butter
  • 100 ml liquid glucose syrup
  • 3 tablespoons golden syrup
  • 400 grams milk chocolate, chopped
  • 1 teaspoon of vanilla

Spray and line with non stick baking paper, a 20 x 30 cm, quite deep ( at least 4 cm ) tin, or two smaller tins.

Place all ingredients, except the chocolate and vanilla, in a large heavy based saucepan and stir over medium heat until the butter melts and the sugar dissolves. Bring to the boil and boil gently until it becomes very thick and changes colour to a dark caramel brown paper shade – about 6 minutes, to the soft ball stage. Remove from heat and stand until the bubbles subside. Stir in the chocolate and vanilla until melted and smooth.

Pour into the prepared tin and smooth the surface. Cool to room temperature ( about 3 hours ) then refrigerate until firm. Cut into squares. Store in an airtight container in the fridge for up to 6 weeks – if you’re lucky!!!!!

This is an entry into Sweet New Zealand for December. This time it is hosted by Bron Marshall. Check out all the delicious entries!