Christmas Gingerbread Cookies

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This easy gingerbread recipe is perfect for baking with children and also makes a thoughtful homemade Christmas present. The honey could be replaced with agave nectar to make the gingerbread vegan friendly. If you are short on time, the dough can be made in advance and then left in the freezer for a couple of days before cutting, baking and decorating! Gingerbread is best eaten within the first few days of making but can be kept fresh for up to five times longer with the ZWILLING FRESH & SAVE vacuum food storage solution.  

Ingredients

300g Ground Almonds
3 Tbsp Honey
3 Tbsp Vegan Butter
1 Tsp Ground Nutmeg
1 1/2 Tsp Cinnamon
1 1/2 Tsp Ground Ginger
 

To Decorate:

100g Icing Sugar Mixed with 1.5 Tbsp Water
100g Icing Sugar Mixed with and 3 Tbsp Cacao Powder and 2 Tbsp Water
 

Method:

1. In a bowl mix together the honey and vegan butter, until combined.

2. Add the ground almonds and spices and mix together until combined.

3. Place the dough in between two pieces of baking paper and roll it flat.

4. Place in the freezer for 45 minutes, or until the dough is firm.
 

5. Preheat oven to 180C/160C Fan/Gas 4.

6. Remove the top layer of baking paper and use cookie cutters to cut Christmas shapes.

7. Transfer to a large Staub rectangular ceramic baking dish, lined with baking paper, and bake for 8-10, until the edges are golden.

8. Leave to cool completely before decorating.

To decorate you will need two piping bags one with the white icing and one with the chocolate icing (If your icing mixture is a little dry add a touch more water). Pipe to decorate and leave to set until you are ready to enjoy them.
 

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