pernickySanta Claus arrived in Blarney by a helicopter, Christmas songs are blaring out and therefore the time for making little gingerbread Christmas cookies and decorations is here.

Rebecca, our aupair, and our children Clara and George made a big batch of gingerbread dough yesterday and baked lots of little gingerbread Christmas themed shapes today. When I got home from work, the house smelled of ginger and cinnamon and fresh baking – what a lovely smell!

The recipe for the dough we use is great because it’s easy to make and the biscuits will not break your teeth unlike other gingerbread biscuits we have made in the past

If you want to try it out, then here is the recipe (for Christmas or Easter we usually make a double batch):

  • 350g/12oz plain flour
  • 2 tsp ground ginger
  • 1tsp bicarbonate of soda
  • 100g/4oz butter, cubed
  • 150g/5oz soft light brown sugar (white is ok too)
  • 4tsb golden syrup
  • 1 medium egg, beaten
  • 1-2tbsp milk
  • 1 tbsp cocoa
  • Tubes of coloured writing icing, or make your own white icing

Makes 10 big or 20 smaller biscuits

Prep: 20 mins (I like to leave the dough then in a plastic bag or cling film in a fridge for a few hours or even overnight)

  1. Preheat the oven to 190C/Fan170C/Gas Mark 5. Sift the flour, ginger and bicarbonate of soda into a bowl. Add the butter, rub in using your fingertips until the mixture resembles fine breadcrumbs. Stir in sugar.
  2. Beat syrup and egg together until blended. Pour over dry ingredients. Stir with a fork until mixture starts to stick together in lumps. If it is too dry, add 1-2 table spoons of milk. Gather together using your hands and form dough. Knead lightly until smooth. Roll out on a lightly floured surface to about 3 or 4mm.
  3. Cut out shapes using gingerbread or other shapes cutters (if you want to hang them up on your Christmas tree, then you can make a small hole for a ribbon by using drinking straw). Place well apart on baking sheets. Bake for about 8 minutes or till it starts to brown at the edges. Cool for 1 minute and carefully transfer to a wire rack. Leave until completely cool and only then decorate with tubes of writing icing and sweets, using a little icing to secure.

Bon appetite!