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I couldn\u2019t help but feel a little envious seeing how many of you already had your gingerbread cookies baked\u2026 I\u2019m probably one of the last to get started! If, like me, you\u2019ve 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\u2019re 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\u2019re best finished with icing. Highly recommended for all the last-minute bakers!<\/em><\/p>\n<\/blockquote>\n

Makes about 55 cookies.<\/span><\/p>\n

Ingredients for quick gingerbread cookies:<\/span><\/p>\n

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

  All ingredients should be at room temperature.<\/p>\n

  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.<\/p>\n

  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.<\/p>\n

  Bake at 180\u00b0C for 8 – 10 minutes (depending on size – smaller cookies may need less time). Remove and cool on a wire rack. Decorate as desired.<\/p>\n

  These cookies stay soft for weeks. However, if they do harden (which can happen due to the honey), here\u2019s 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.<\/p>\n

  Ingredients for icing glaze:<\/span><\/p>\n

  \n
  • 1 cup icing sugar<\/li>\n
  • 2 – 3 tablespoons boiling water (or orange juice, rum, etc.)<\/li>\n<\/ul>\n

    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.<\/p>\n

    * If your honey is solid, gently warm it until runny before using.<\/p>\n

    Enjoy!<\/p>\n

    <\/figure>\n

     <\/p>\n

    <\/figure>\n","protected":false},"excerpt":{"rendered":"

    I couldn\u2019t help but feel a little envious seeing how many of you already had your gingerbread cookies baked\u2026 I\u2019m probably one of the last to get started! If, like me, you\u2019ve left it a bit late this year, this recipe is for you. These quick gingerbread cookies<\/p>\n","protected":false},"author":1,"featured_media":14028,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[72,38,70,306],"tags":[107,325,323,339,397],"duration":[],"tag_group":[],"class_list":["post-1074","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas","category-gingerbread-cookies","category-kids-baking","category-quick-bakes-express","tag-cocoa-powder","tag-honey","tag-mixed-spices","tag-rye-flour","tag-wholemeal-flour"],"acf":[],"yoast_head":"\n