Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
WE all want that Christmas feeling this week, so why not whip up a batch of these delicious gingerbread cookies. I like to cut them into traditional gingerbread men shapes, but Christmas tree shapes or snowman shapes are also really festive. With some piped icing and sugar pearl decorations, they will not last the day! Merry Christmas to all our readers.
Makes 2 dozen
350g plain flour
2 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. bicarbonate of soda
190g soft brown sugar
1 large egg
30ml golden syrup
30ml maple syrup
Sift together the flour, ginger, cinnamon and soda into a large bowl of an electric mixer or food processor. Add the butter and whizz until it resembles breadcrumbs.
Add the egg and both the syrups until you have a lumpy dough. Tip out onto a floured surface and just roll the dough together until it forms one dough ball. Wrap in cling film and place into the fridge for 30 minutes.
Roll out the dough on a floured work surface to about ½ cm thick. Cut out gingerbread man shapes using a shaped pastry cutter. If you do not have a gingerbread man cutter then any shape will do. Place the cut outs on a baking tray lined with greaseproof paper.
Place in a preheated oven at 180oC for 15 minutes, then remove and allow to cool slightly, before cooling them completely on a wire rack.
Make a simple icing using icing sugar mixed with a little water and decorate.