Presumably, most of you spent yesterday overeating and napping to your heart’s content. Now that we’ve got all that turkey and thankfulness out of the way, we can start talking about the C word.
I’m getting the most outrageous birthday/Christmas present ever this year, our very own apartment. With us moving at Christmas, I doubt we’ll get to have a tree and all the decorations that make Christmas feel so special this year. Things could be much, much worse, I know. But there’s just something about the way the whole world seems to change at Christmas that makes it so magical.
To kick of our Christmas cheer, I made us some fun and tasty Gingerbread Dudes. Often times, I don’t like gingerbread cookies because they’re made with molasses which I just can’t get into. These are made with brown sugar and golden syrup.
Golden syrup is impossibly sweet and quite possibly the stickiest substance in the universe. I’ve just come to accept it as unavoidable, especially as it’s sold in a container similar to a paint can. If anybody knows any tips for measuring this stuff without making a huge mess, please share it in the comments. If you can’t get your hands on golden syrup, light corn syrup will work, too.
I like to let each person decorate their gingerbread dudes themselves. No matter your age, it’s impossible to decorate a cookie without getting a huge smile on your face. It’s instant happiness. I brought a tin full of these and some store bought tubes of writing icing to work, and I loved seeing everyone’s cookies. They loved making them. The joy was much needed.
Bring a smile to everyone’s face. Make some Gingerbread Dudes and share them with friends, family, and coworkers. Be merry.
- 350 grams all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 125 grams butter
- 175 grams light brown sugar
- 1 egg, lightly beaten
- 1/4 cup golden syrup
- Add the flour, baking soda, ginger, and cinnamon to the bowl of a food processor. Pulse a few times to combine.
- Add the butter and process to mix. You should have a mixture resembling wet sand. Add the sugar and pulse to combine.
- Add the beaten egg and golden syrup and process until the dough starts to clump together.
- Turn your dough out onto a clean surface and knead it two or three times just to bring everything together. Flatten your dough into a disc and wrap it in plastic wrap. Refrigerate the dough about 15 minutes.
- Preheat your oven to 180C (350F) and line a baking sheet with parchment paper.
- On a lightly floured surface, use a rolling pin to roll out your dough t about 1/4 inch thickness. Cut out your dough using a cookie cutter in your favorite shape and transfer the cut cookies to a cookie sheet. Give them a little space. They will spread a bit.
- Bake for 12-15 minutes or until lightly golden brown. These are crisp cookies, so you don't want them underbaked. Allow the cookies to cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.
- Once the cookies have totally cooled to room temperature, you can use writing icing and other decorations to create the gingerbread dude of your dreams.
- If your dough starts to get too soft and sticky as you're rolling and cutting, wrap it up and stash it back in the fridge for 10 minutes.
- If you're baking your cookies in batches, store the cut cookies in the fridge until they're ready to go into the oven. This will help keep them from spreading too much.