Bilby Bites - the food blog from Bilby Marketing

Soft Gingerbread Cookies

It's Christmas time! Well, it was last week. The time to eat, drink and be merry, or ... get excited about cooking and cram in as many complicated recipes into the days surrounding Christmas that you are so far from merry it's painful. On Christmas Eve I had planned to make these lovely gingerbread cookies, decorate them and make a Yule log with various household chores squeezed in between. I went to bed that night more exhausted than I think I have done on any Christmas Eve for the past 10 years. The good news is that these gingerbread cookies were a doddle to bake. I was looking for something chewy and moreish and that is exactly what I got here. Decorating them can be as simple or as complicated as you like. The first batch shown here were possibly too ambitious and the icing was a little runny so they have a very 'rustic' and child-like feel, but they are cute and fun. I might even give it another go next year.

A Pile of Christmas Biscuits

A Pile of Christmas Biscuits

Biscuit Chaos

Biscuit Chaos

Biscuits ready for baking

Biscuits ready for baking

Fresh from the oven

Fresh from the oven

Naked Santa Biscuit

Naked Santa Biscuit

Dressed Santa Biscuit

Dressed Santa Biscuit

Christmas Biscuits ready to eat

Christmas Biscuits ready to eat

Ingredients

  • 180ml molasses
  • 75g light brown sugar
  • 80ml water
  • 30g softened butter
  • 405g plain flour
  • 1 tsp baking soda
  • 1/2 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1/4 tsp ground cinnamon

Method

  • In a medium bowl, mix together the molasses, brown sugar, water and butter until smooth.
  • Combine the flour, baking soda, allspice, ginger, cloves and cinnamon; stir them into the wet mixture until all of the dry ingredients are absorbed.
  • Cover the dough and chill for at least 3 hours.
  • Preheat the oven to 175ºC degrees (350ºF degrees).
  • On a lightly floured surface, roll the dough out to 5-6mm (1/4 inch) thickness.
  • Cut out into desired shapes and place cookies roughly 1 inch apart onto ungreased cookie sheets.
  • Bake for 8-10 minutes in the preheated oven.
  • Remove from the cookie sheets to cool on wire racks.

Bilby Boost

  • Makes roughly 30 biscuits.
  • This was adapted from a recipe on the American site AllRecipes.com - they have a handy metric conversion function on the site, but it does create some rather odd measurements. To make things simple for the tiny spice quantities I converted 5g into 1 teaspoon and worked back from there.
  • I also melted the butter in order to speed up the mixing process; softened butter doesn't really happen naturally in my house in December.
  • A big thank you to JC for all his help in decorating the biscuits. His Santas turned out to be very cute.