Classic Gingerbread Cookies Recipe
Children will enjoy helping you to cut out the different shapes. Tiny pieces of glace cherry or currants can be used to decorate the shapes before they are baked.
Cut the gingerbread mixture into any shape you like. If you make a hole in the top before you bake them, you can tie the baked shapes with ribbon and hang them on your Christmas tree.
- cooking cutters
- 250 gr plain (all-purpose) flour
- 220 gr honey
- 100 gr blanched almonds, finely chopped
- 60 gr butter
- 1 tbsp of ground cloves
- 1 tbsp of ground cardamon
- 1 tbsp of ground ginger
- 1/4 grated ring of lemon
Mix the bicarbonate of soda with the water and set aside. Sift the flour into a bowl with the spices, lemon rind and chopped almonds.
Melt the butter and honey together in a small pan and mix into the dry ingredients, stirring well to combine. Leave to stand for 1 hour.
Roll the gingerbread out, and cut into desired shapes. Place in a preheated oven, 180°C (350°F/Gas 4) and bake until firm and golden.
Prep Time: 1 h Cook Time: 25 min
Free Download Printable Classic Gingerbread Cookies Recipe (PDF)