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Gingerbread Christmas ornaments

  • 10servings
  • 30minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, D, P
MineralsZinc, Copper, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 125g butter, at room temperature, chopped

  2. cup caster sugar

  3. 1 egg-yolk

  4. 2 cups plain flour

  5. 3 teaspoons ground ginger

  6. 1 teaspoon bicarbonate of soda

  7. cup golden syrup

  8. 20 individually wrapped sugar-free fruit drops, crushed

  9. Ribbon, for threading

Instructions Jump to Ingredients ↑

  1. Preheat oven to moderate, 180°C. Lightly grease or line 2 baking trays with baking paper.

  2. In a large bowl, using an electric mixer, beat butter and sugar together for 2-3 minutes, until creamy. Add egg-yolk, mixing well.

  3. Sift flour, ginger and soda together. Warm syrup in the microwave on High (100%) power for 20 seconds. Blend into creamed mixture with flour.

  4. Knead mixture gently on a lightly floured surface. Roll out until 0.5cm thick.

  5. Cut out Christmas shapes using floured medium-sized cutters. Using small cutters, cut out centre of each shape. Arrange shapes on prepared trays. Bake for 5 minutes.

  6. Fill cut-out centre with crushed lollies of different colours. Using a skewer, push a small hole near the top of each cookie. Bake a further 5 minutes. Cool on trays. Store in airtight containers. Thread with ribbon.

  7. Top tip Christmas cutters are available from all good kitchenware shops or cake decorating shops.

  8. For more great kids' Christmas baking recipes, see this week's Woman's Day (on sale Nov 24).

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