Quick & Easy

Gingerbread christmas ornaments

Gingerbread Christmas ornaments
20 Item



1.Preheat oven to 180°C (160°C fan-forced). Lightly grease and line 2 oven trays with baking paper.
2.In a large bowl, using an electric mixer, beat butter and sugar together 2-3 minutes, until creamy. Add egg-yolk, mixing well.
3.Sift flour, ginger and soda together. Warm syrup in a microwave oven on high (100 per cent) power 20 seconds. Blend into creamed mixture with flour mixture.
4.Knead mixture gently on a lightly floured surface. Roll out until 0.5cm thick.
5.Cut out Christmas shapes using floured medium-sized cutters. Using small cutters, cut out centre of each cookie. Arrange on trays. Bake 5 minutes. Fill cut-out centre with crushed lollies of different colours. Using a skewer, push a small hole near the top of each cookie. Bake a further 5 minutes. Cool on trays. Store in airtight containers. Thread with ribbon.

Christmas cutters are available from all good kitchenware shops or cake decorating shops.


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