Clementine, Honey & Pecan Gingerbread Cookies

Decorate your tree with these yummy cookies (if you have any left)

You have to try these gingerbread cookies! The recipe is pretty simple enough. You can make handmade ornaments with them or for the love of god, eat them! 

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 found this gingerbread 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…You have to try these gingerbread cookies! The recipe is pretty simple enough. You can make handmade ornaments with them or for the love of god, eat them! 

Clementine, Honey & Pecan Gingerbread Cookies
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4120 calories
602 g
616 g
176 g
57 g
68 g
1018 g
224 g
336 g
4 g
96 g
Nutrition Facts
Serving Size
1018g
Amount Per Serving
Calories 4120
Calories from Fat 1522
% Daily Value *
Total Fat 176g
271%
Saturated Fat 68g
341%
Trans Fat 4g
Polyunsaturated Fat 28g
Monounsaturated Fat 68g
Cholesterol 616mg
205%
Sodium 224mg
9%
Total Carbohydrates 602g
201%
Dietary Fiber 26g
104%
Sugars 336g
Protein 57g
Vitamin A
69%
Vitamin C
55%
Calcium
69%
Iron
68%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 C pecans
  2. 2 1/2 C wholemeal flour
  3. 1 tsp baking powder
  4. 1/2 C soft butter
  5. 3/4 C unrefined light brown sugar
  6. 2 eggs
  7. 6 tbsps runny honey
  8. 1/2 tsp ground cloves
  9. 1 tbsp ground cinnamon
  10. 1 tbsp ground ginger
  11. Zest of 4 clementines
  12. 1/2 C granulated raw sugar, to decorate
Instructions
  1. In a food processor, blitz the pecans to a fine powder.
  2. Stir in the flour and baking powder and set aside.
  3. Cream the butter and sugar (I do mine in the food processor) until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the honey, spices and zest.
  5. Add the pecan mixture a spoonful at a time, mixing after each addition, until it forms a dough.
  6. Divide the dough into two pieces, wrap each in cling film and chill for about 30 minutes.
  7. Preheat the oven to 350°F and line two baking sheets with baking paper.
  8. On a lightly floured surface roll out the dough to roughly 1 inch thick and use festive biscuit cutters to cut out shapes.
  9. 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).
  10. Sprinkle with granulated sugar and bake in the oven for around 10 minutes.
  11. Thread the cooled biscuits with ribbon (if using).
Notes
  1. These will last for 1-2 weeks.
Adapted from Jamie Oliver Magazine
beta
calories
4120
fat
176g
protein
57g
carbs
602g
more
Adapted from Jamie Oliver Magazine
Punky Moms - A Parenting Website For The Alternative Parent //punkymoms.com/
To find more great recipes, be sure to check out the blog Littlest Beetle

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