5 minute Gingerbread Cookies Recipe

The classic Christmas delight. Some may be crunchy, some may be shaped into houses. Regardless of the variations, they all turn our delicious.

A gingerbread biscuit is one of the easiest to make. In less that 5 minutes, you have a dough. And in less than 10 minutes you will have a baked cookie!

 

Ingredients

• 100 g Butter
• 3 tbsp Golden Syrup
• 100 g Dark Brown Sugar
• ½ tsp bicarbonate of soda
• 1½ tsp Cinnamon
• 1 tbsp Ground Ginger
• 230 g Plain Flour

Instructions 

• Place the shapes, spread apart, on the lined baking sheet, and bake for 10-12 mins. Depending on the size of the biscuits, they might need a few minutes more or less cooking in the oven. Keep a close eye as it is easy to overcook them. Leave to cool on the baking sheet and enjoy your treat!
• Heat the butter, syrup and sugar together in a small pan until melted, stirring throughout.
• In a bowl, mix together the bicarbonate, ginger, cinnamon and flour. Pour in the buttery syrup mixture and stir to combine, use your hands to bring form a dough. The dough will be very soft but it will firm up in the fridge.
• Place the dough on a sheet of nonstick paper, shape into a circle, and lay another sheet of parchment on top of it. Roll the dough out to a thickness just slightly thicker than your finished cookies. Transfer to a flat sheet or plate keeping it flat, and chill in the fridge for 1 hour.
• Heat the oven to 190C/170C fan/gas 5 and line a large baking sheet with more baking parchment. Remove the dough from the fridge and cut out shapes using a cookie cutter.

Feel free to make this recipe in advance. I have made this dough 2 days in advance before but be sure to wrap tightly in cling film.

Store gingerbread in an airtight container. If stored in a cool dry cupboard, you can keep it for 5 days, although they are so easily eaten within the first couple of days!