For the first time, there was almost no Cake Monday today!! I was experimenting with these cookies and thought I could shape them with my Christmas cookie cutters. Let’s just say, that didn’t go to plan as they spread across the tray.
However, with the next batch I rolled the dough into a log shape, wrapped in clingfilm and chilled in the fridge for an hour. I was able to then slice through the dough, form circles then bake them into a perfect crunchy little bite.
With ingredients such as cinnamon, ginger and golden syrup they fill the kitchen with a delicious Christmas spice smell. Dusted with a mix of icing sugar and cinnamon, sure Santa Claus would be delighted with a plate of these on his travels.
Christmas Crunch Cookies
Makes 24-30 cookies.
225g plain flour
1 tsp baking powder
1/2 tsp ground ginger
2 tsp ground cinnamon
125g butter, diced
200g caster sugar
2 tbsp golden syrup
1 large free range egg
1. Sift the flour, baking powder and ground spices into a large bowl. Add the diced butter and caster sugar, then rub all the ingredients together until they begin to resemble breadcrumbs.
2. Mix the egg and golden syrup together then add gradually to the dry ingredients. Stir as you add until you bring dough together with a wooden spoon. It should form a stiff smooth dough.
3. Shape the dough into a log shape then wrap in clingfilm. Chill in the fridge for at least an hour.
4. Preheat oven to 180C reg or 160 fan. Remove dough from fridge and slice into circles. Place on a baking tray lined with parchment and bake for 10-12 minutes until golden brown.
5. Remove when cooked and leave to cool before dusting with a mix of icing sugar and cinnamon.