I posted a "borrowed" recipe for Gingerbread cookies in an earlier thread, and promised to add my family's traditional recipe as soon as I could find it. This is traditional in the sense that we always bake these at Christmas, and part of the tradition is the frenzied hunt for the clipping containing the recipe (my mum cut it out from a magazine about 35 years ago). We tend to use it as a bookmark in whatever cookbook is closest - and by the time Christmas is upon us again nobody remembers where it was used last... Well, I dug it out a week ago, and now it's safely in a plastic pocket among the rest of my recipe collection (I made a copy for mum).
For the Base
- 156 millilitres golden syrup or light corn syrup (light or dark)
- 260 millilitres superfine sugar
- 198 grams butter
- 2 small eggs
For the Dry Spices
- 2 teaspoons ground cloves
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1½ teaspoons baking soda
- 8 - 9 dl fine wheat flour
Christmas Gingerbread Cookies, My Mum's Traditional... 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.
The thinner the cookies, the more careful you have to be, I like them paper-thin, and baked fairly dark. The rest of my family likes thicker cookies baked lighter.
It helps to dust the rolling-pin and the surface lightly with flour, keep the unbaked dough cool so it doesn't go sticky.
Traditional shapes: Among others; Pigs, hearts, stars. We bake a lot of other shapes as well...