Fill a Kilner jar with the layered cookie mix ingredients then attach a festive-shaped biscuit cutter and a card with the recipe for gingerbread cookies written out in your best handwriting.
Makes 25-30 cookies
For the cookie mix in a 1 litre Kilner jar
500g plain flour
2 teaspoons baking powder
185g soft light brown sugar
2 teaspoons ground ginger
1 teaspoon of cinnamon
1 teaspoon of ground allspice
Combine two-thirds of the flour with the baking powder, then tip this mixture into the jar. Shake gently to level out. Spoon in the brown sugar and roughly level out. Blend together the remaining amount of flour with the spices and carefully pour this on top of the layer of sugar.
Seal the jar securely and attach the cutter and the recipe card with brightly coloured twine or ribbon.
Write out the recipe below on a card to attach to the jar
115g golden syrup
1 large egg, beaten
• Melt the butter in a large pan with the syrup.
• Add the egg, then stir in the cookie mix to form a stiff dough.
• Divide into two, flatten into discs and wrap in clingfilm. Chill for 20 minutes.
• Heat oven to 180°C.
• Roll out dough to 3mm thick, stamp out shapes and put on greased baking sheets.
• Make holes in the top to thread with cotton later.
• Bake for 10 – 12 minutes until golden.
• Cool on a wire rack; dust with icing sugar.
Recipe originally from Country Living Magazine December 2010.
This post is part of a Christmas theme of how I as a mum approach this season. As with anything, pick and choose the ideas that appeal to you – I don’t do all of them every year! However I have included all the activities, crafts and traditions that I have done over the past few years. Feel free to share your ideas as comments.