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Christmas Gingerbread Cookies

A community recipe by

Not tested or verified by Nigella.com

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Introduction

We make these, or a variation of these every Christmas in Finland where I live.

We make these, or a variation of these every Christmas in Finland where I live.

Ingredients

Serves: 40 - 60

Metric Cups
  • 250 grams butter
  • 40 millilitres caster sugar
  • 20 millilitres golden syrup
  • 20 millilitres water
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground cardamom
  • 1 tablespoon ground cloves
  • 1 tablespoon bicarbonate of soda
  • 1500 millilitres wholewheat flour
  • 8⅚ ounces butter
  • 1 fluid ounce superfine sugar
  • 1 fluid ounce golden syrup or light corn syrup
  • 1 fluid ounce water
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground cardamom
  • 1 tablespoon ground cloves
  • 1 tablespoon baking soda
  • 53 fluid ounce wholewheat flour

Method

Christmas Gingerbread Cookies is a community recipe submitted by AnLi and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Measure the sugar, syrup and water into a big saucepan, heat to a boil, lift off the heat and mix in the butter and spices to melt into the liquid. Stir from time to time with a wooden spoon and let cool to approx. room temperature.
  • Mix the flour with the bicarbonate, stir this into the liquid. This makes a loose dough. Cover with clingfilm, stick in the fridge at least overnight (can be saved for several days for baking later).
  • When baking: Roll out the dough a little at a time, using a lightly floured rolling pin and surface. Cut out the shapes you want using cookie cutters, transfer to baking trays and cook in an oven heated to 200-225 degrees centigrade for about 4-6 minutes. You need to watch the oven carefully, they burn easily. I like to make these paper-thin.
  • Measure the sugar, syrup and water into a big saucepan, heat to a boil, lift off the heat and mix in the butter and spices to melt into the liquid. Stir from time to time with a wooden spoon and let cool to approx. room temperature.
  • Mix the flour with the bicarbonate, stir this into the liquid. This makes a loose dough. Cover with clingfilm, stick in the fridge at least overnight (can be saved for several days for baking later).
  • When baking: Roll out the dough a little at a time, using a lightly floured rolling pin and surface. Cut out the shapes you want using cookie cutters, transfer to baking trays and cook in an oven heated to 200-225 degrees centigrade for about 4-6 minutes. You need to watch the oven carefully, they burn easily. I like to make these paper-thin.
  • Additional Information

    Needed: Cookie cutters, rolling pin, baking trays. A metal spatula helps when transferring the cookies to the baking trays. Children love making these... The dough keeps for weeks well covered in the fridge, no need to bake it all out at once.

    Needed: Cookie cutters, rolling pin, baking trays. A metal spatula helps when transferring the cookies to the baking trays. Children love making these... The dough keeps for weeks well covered in the fridge, no need to bake it all out at once.

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