Gingerbread christmas ornaments

  • 30 mins cooking
  • Makes 20 Item
  • Print


Gingerbread christmas ornaments
  • 125 gram butter, chopped, at room temperature
  • 1/2 cup caster sugar
  • 1 egg-yolk
  • 2 cup plain flour
  • 3 teaspoon ground ginger
  • 1 teaspoon bicarbonate of soda
  • 1/4 cup golden syrup
  • 20 individually wrapped sugar-free fruit drops, crushed
  • ribbon, to decorate


Gingerbread christmas ornaments
  • 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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