Makes 125 small cookies
Last Christmas I was living in Sydney and making trips back to Newcastle every weekend. I was also hating on Sydney so wasn’t feeling particularly festive. This year I’m home and have plenty of time to make the Yuletide gay. Last weekend I whipped up a huuuuge batch of gingerbread cookies and went on a covert mission to secretly deliver them to my dearest friends.
I was lucky enough to find that Queen cachous doesn’t contain gelatine so this comes in handy for decorating. All the food colouring I use is from non-animal origin, this site is really helpful if you’re unsure if what colours are suitable.
- 2 teaspoons egg replacer
- 2 tablespoons water
- 1 cup Nuttelex
- 1 cup firmly packed brown sugar
- 2 teaspoons vanilla essence
- 1 cup golden syrup
- 6 cups plain flour
- 2 tablespoons ground ginger
- 2 teaspoons mixed spice
- 2 teaspoons bi-carb soda
- Extra flour
- Preheat oven to 180°C and line 4 trays with baking paper.
- In a small bowl, mix together the egg replacer and water, set aside.
- With an electric mixer, beat the Nuttelex and brown sugar until creamy.
- Throw in the vanilla essence, egg replacer mixture and golden syrup and beat until combined.
- Sift in the flour, ginger, mixed spice and bi-carb soda.
- Lightly flour a flat surface and knead the dough until smooth.
- Cover with plastic and leave in the fridge for 30 minutes.
- Separate the dough into 4 even portions. With each portion, roll to about 5mm thick between two sheets of baking paper.
- Use cookie cutters to make shapes of dough. As you cut, place each cookie carefully on the tray, leaving about 2cm between each cookie.
- Bake in the oven for about 10-12 minutes. Cookies should be slightly brown.
- Leave to cool on the tray for about 10 minutes before allowing to cool completely on a tray.
- Decorate, serve or box up as a gift to your friends and family!