There’s one thing you need to have on Christmas Eve – the best gingerbread biscuits to leave for Santa! There’s nothing quite as Christmassy as the smell of gingerbread filling your kitchen. These simple Christmas gingerbread biscuits don’t only taste amazing, but are also really easy to make, making them a great recipe for the little ones in the family too.

It just wouldn’t be Christmas without a big batch of wonderfully fragrant gingerbread cookies in the house. These Christmas gingerbread biscuits have just the right amount of warming ginger, complemented with another favourite festive spice, cinnamon. The dough is simple enough to make.

Our Top Gingerbread Tips:

• Make sure to melt your butter and sugar over a low heat in order to prevent the mixture from burning before the sugar has had time to dissolve
• Chill your dough for at least 30min. It will make rolling the dough out much easier as it won’t stick to the rolling pin or worktop.
• Don’t overwork your biscuit dough when bringing it together or rolling it out. Overworking will result in a tough biscuit
• As per the tip above, be clever when stamping out your biscuits in order to prevent having to re-roll your dough out too many times.
• Spare biscuits will keep in an airtight container at room temperature for up to 3 weeks. Make sure it is truly airtight to prevent the biscuits from softening

Here is our favourite soft in the centre, crisp on the edge and perfectly spiced gingerbread cookie recipe:

What you need:

• 50g butter
• 100g golden syrup
• 100g light soft brown sugar
• 225g plain flour
• 2 tsp bicarbonate of soda
• 2tsp ground ginger
• ½ tsp cinnamon

How to make gingerbread biscuits:

1. Add butter, golden syrup and light brown sugar to a pan. Stir on a low heat until the sugar has dissolved.
2. Sieve the flour, bicarbonate of soda, ginger and cinnamon to a mixing bowl then stir together. Make a well in the centre and pour in the sugar and butter mixture.
3. Stir together to form a dough (it might be easiest to use your hands).
4. Wrap in clingfilm and let chill for 30mins to firm up.
5. Lay the dough between two sheets of baking paper. Press the dough lightly with a rolling pin. Continue rolling until the dough is roughly thickness of a £1 coin.
6. Using a biscuit cutter cut out the shapes. Bake at 190°C (170°C fan) for 10-12min, until lightly golden brown.
7. The biscuits won’t be firm but will harden when left to cool outside the oven.

How to Decorate Gingerbread Cookies

After they’ve baked and cooled, it’s time to decorate the cookies. We’re talking smiles, eyes, bowties, buttons, squiggles, whatever your gingerbread cookie loving heart desires. This is when it’s really fun to have a little baker in the kitchen with you. Tint the icing with a couple of drops of food colouring to spice things up, too.

Still planning your Christmas celebrations? Then why not hire a Dineindulge private chef? You can sit back, relax and give yourself the day off this December. Spend the holiday with your family and let our personal chef do all of the work in the kitchen.

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