Gingerbread Christmas tree cookies

Name: Gingerbread Christmas tree cookies
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 20
Ingredients: 50 g Billington's Light Brown Soft Sugar; 20 g golden syrup; ¾ tbsp ground ginger; 2 tsp ground cinnamon; ¼ tsp ground cloves; 60 g salted butter; ¼ tsp bicarbonate of soda; 140 g plain flour, plus extra for dusting; White icing, to decorate (optional)

Meet your new favourite festive cookie! These are lightly spiced with a rich, nutty flavour and hints of caramel from the light brown soft sugar.

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Vegetarian

Makes20
CourseSnack
Prepare25 mins
Cook15 mins
Total time40 mins
Pluscooling + chilling

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50g Billington's Light Brown Soft Sugar
20g golden syrup
¾ tbsp ground ginger
2 tsp ground cinnamon
¼ tsp ground cloves
60g salted butter
¼ tsp bicarbonate of soda
140g plain flour, plus extra for dusting
White icing, to decorate (optional)

In a medium pan, combine the sugar, syrup, spices, butter and 2 tbsp water. Cook over a low-medium heat, stirring every now and then, until melted and combined. Remove from the heat and stir in the bicarbonate of soda until combined and foamy. Pour into a large bowl and set aside to cool (about 30 minutes). Sift over the flour and stir into a dough. Flatten into a disc and wrap in baking parchment. Chill for at least 1 hour.
Preheat the oven to 180°C, gas mark 4. Line 2 baking trays with baking parchment. Roll the dough between 2 sheets of baking parchment until 3-4mm thick. Use a Christmas tree or other cutters to cut out shapes from the dough (you may need to flour the cutters first to make it easier). Put on the lined trays and bake for 8-10 minutes until light golden brown.
Transfer to a wire rack to cool. Once cool, decorate with icing, if liked. Store in an airtight container for up to 3 weeks.

Cook’s tip

Light brown soft sugar helps give these cookies a soft, slightly chewy texture. If you’d like a richer caramel flavour, simply swap from light brown to dark brown soft sugar.

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