Guess who’s back..back again!

Woo I have returned to updating my blog minus the stress of full time work and part time uni life. My degree is done and dusted, and it makes me happy knowing that I wont have to head back to UTS Kuringai campus ever again (well, until graduation). So for my first blog since finishing, I cooked some super easy gingerbread Christmas cookies over the weekend to take to a friends Christmas party so thought I would share the recipe.

What you will need:

Makes: 40 cookies 


200g butter at room temperature

3/4 cup firmly packed brown sugar

1/2 cup of maple syrup (meant to be golden syrup but I didn’t have any)

2 eggs separated

2 1/2 cups sifted plain flour

1 cup sifted self raising flour

1.5 tablespoons ground ginger

1 teaspoon all spice

1 teaspoon cinnamon


1 1/2 cups sifted icing sugar

2 egg whites


  1. Preheat oven to 180°C (or 160°C fan forced) . Line your baking trays with baking paper or lightly grease with some butter.
  2. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the maple syrup and egg yolks and continue beating until they are combined. Stir in the two types of flour , ginger, all spice and cinnamon. Turn out the mixture onto a lightly floured surface and knead until smooth. Press dough into a ball and cover with plastic wrap and place in the fridge for 30 minutes to rest.

  3. For the icing, place the egg white into a clean dry bowl. Use an electric beater to beat until soft peaks form. Gradually add icing sugar and beat until stiff peaks form. If you want to colour the icing, spread it between a few bowls and colour accordingly. I went with some pink and blue.
  4. Take the dough from the fridge and roll between 2 sheets of baking paper until it is about 5mm thick. 
  5. Use your Christmas cookie cutters to cut out your desired shapes. Place on the lined trays a few centimetres apart. Repeat with any excess dough. 
  6. Bake in oven for 10 minutes or until brown. The longer they cook the harder the cookies will come. Remove from the oven and transfer to a rack to cool. 
  7. Place the icing into piping bags and go crazy on decorating your cookies. You can also use chocolates, sprinkles or lollies to decorate as well.

This was a really simple recipe, took no time at all and the cookies tasted awesome. Unfortunately I didn’t take any photos of the ones with the icing. If you prefer thicker cookies just roll your dough out to about 1 cm instead, and cook for an additional few minutes in the oven.

I was also watching Nigella the other night, and she cooked similar cookies, but also punched a hole at the top of each cookie, attached some ribbon and hung them on her Christmas tree. Cute idea, but probably not the best in Australia, since Christmas is during summer and there are plenty of flies and insects about.