Quick gingerbread cookies

I couldn’t help but feel a little envious seeing how many of you already had your gingerbread cookies baked… I’m probably one of the last to get started! If, like me, you’ve left it a bit late this year, this recipe is for you. These quick gingerbread cookies can be baked even on Christmas Eve, and I promise no one will break a tooth! They’re soft, slightly crumbly, and perfect for both eating and decorating straight after baking. The recipe itself is wonderfully simple and fast – just mix, roll, and cut out your favourite shapes. For me, they’re best finished with icing. Highly recommended for all the last-minute bakers!

Makes about 55 cookies.

Ingredients for quick gingerbread cookies:

• 300 g plain flour
• 100 g wholemeal rye flour
• 2 large eggs
• 130 g icing sugar
• 100 g butter, melted and slightly cooled
• 100 g mild honey (e.g. acacia)*
• 1 tablespoon gingerbread spice
• 1 tablespoon cocoa powder
• 1 teaspoon bicarbonate of soda

All ingredients should be at room temperature.

Place all ingredients in a large bowl and mix, then knead into a smooth dough (you can also use a mixer). If the dough is sticky, wrap it in cling film and chill briefly in the fridge. Avoid adding too much extra flour, as this can make the cookies hard.

Roll out the dough to about 4 mm thickness (not thinner), lightly dusting with flour to prevent sticking. Cut out shapes and place them on a baking tray lined with baking paper, leaving small gaps between them.

Bake at 180°C for 8 – 10 minutes (depending on size – smaller cookies may need less time). Remove and cool on a wire rack. Decorate as desired.

These cookies stay soft for weeks. However, if they do harden (which can happen due to the honey), here’s how to soften them: place the cookies (before icing) in a humid environment – for example, in a room with slightly open windows on a rainy day. If your home is dry, store them in an airtight tin with slices of apple or a piece of bread. Replace every few days to prevent mould. The cookies will absorb moisture and become soft again.

Ingredients for icing glaze:

• 1 cup icing sugar
• 2 – 3 tablespoons boiling water (or orange juice, rum, etc.)

Place the icing sugar in a bowl and add the boiling water. Mix with the back of a spoon until smooth and glossy. Adjust the consistency as needed – add more water if too thick, or more icing sugar if too runny.

* If your honey is solid, gently warm it until runny before using.

Enjoy!