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These pretty sugar and spice gingerbread men and heart-shaped cookies make a great Christmas treat. Make them into special but cost-effective gifts for your Sugar and spice Christmas cookiesfriends and family.
Makes: 20
Prep time: 1 hr
Cooking time: 20 mins
Total time: 1 hr 20 mins
Skill level: Easy peasy
Costs:Cheap as chips

 

Ingredients

 

    • 2 tbsp runny honey

 

    • 30g (1oz) unsalted butter

 

    • 60g (2oz) light muscovado sugar

 

    • 250g (8oz) self-raising flour

 

    • 1 tsp ground ginger

 

    • ½ tsp ground cinnamon

 

    • Finely grated zest of 1 lemon, plus 2-4 tbsp juice

 

    • 60g (2oz) ground almonds

 

    • 1 large egg

 

To decorate:

    • 50g (5oz) icing sugar, sieved

 

    • Silver balls

 

    • Parchment paper and baking sheets

 

    • 5cm (2in) biscuit cutters

 

    • Small plain piping nozzle

 

    • Paper piping bag

 

 

Method

 

 

    1. Put the honey, butter and sugar into a small pan and stir over a low heat until the butter is melted.

 

    1. Sieve the flour, ginger and cinnamon into a bowl. Add the lemon zest and ground almonds.

 

    1. Pour the egg, melted mixture and lemon juice into the dry ingredients. Stir with a wooden spoon until the mixture comes together.

 

    1. Knead the mixture on a lightly floured surface for a couple of mins, then wrap in cling film and pop in the freezer for 30 mins to firm up.

 

    1. Set the oven to Gas Mark 4 or 180°C. Roll out the dough to a 5mm (¼in) thickness, on a parchment-lined surface, and stamp out the biscuit shapes. You should be able to get about 20. Push the tip of a tiny plain piping nozzle near the top edge of each biscuit, and lift out to make a hole.

 

    1. Put the biscuits on to parchment-lined baking sheets. Bake for 15-20 mins until pale golden. Cool on a wire rack.

 

    1. To decorate: Mix the icing sugar with 4 tsp hot water, to make a smooth icing. Spoon into a paper piping bag with the nozzle. Pipe icing on the biscuits and decorate with silver balls. Leave to set.

 

 

Nutritional information per portion

 

 

Fat 4.0g

 

Saturates 1.0g

 

Calories 135(kcal)