Decorate your tree with these yummy gingerbread cookies…that’s if you have any left!
I love food and cooking but I don’t have much of a sweet tooth and am not the best baker in the world. But… there are certain times of year when you just have to roll up your sleeves and get your bake on! Christmas is definitely one of those times. I made these gingerbread cookies after finding this cookie recipe in Jamie Magazine last Christmas and made a batch to hang on the tree.
They tasted beautiful and made my house smell so festive. I kept the magazine purely so that I could make them again this year…
- 1 C pecans
- 2 1/2 C wholemeal flour
- 1 tsp baking powder
- 1/2 C soft butter
- 3/4 C unrefined light brown sugar
- 2 eggs
- 6 tbsps runny honey
- 1/2 tsp ground cloves
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- Zest of 4 clementines
- 1/2 C granulated raw sugar, to decorate
- In a food processor, blitz the pecans to a fine powder.
- Stir in the flour and baking powder and set aside.
- Cream the butter and sugar (I do mine in the food processor) until light and fluffy.
- Beat in the eggs one at a time, then stir in the honey, spices and zest.
- Add the pecan mixture a spoonful at a time, mixing after each addition, until it forms a dough.
- Divide the dough into two pieces, wrap each in cling film and chill for about 30 minutes.
- Preheat the oven to 350°F and line two baking sheets with baking paper.
- On a lightly floured surface roll out the dough to roughly 1 inch thick and use festive biscuit cutters to cut out shapes.
- Lay the biscuits on the baking sheet (if you want to use as tree decorations, use the sharp end of a skewer to pierce a hole in the top of each shape).
- Sprinkle with granulated sugar and bake in the oven for around 10 minutes.
- Thread the cooled biscuits with ribbon (if using).
- These will last for 1-2 weeks.
For more winter time crafts or to get yourself in the festive spirit please visit our Holiday section.