Christmas Ginger and Cinnamon cookies

Here is how to make a quick Christmas festive cookie, which is partly inspired by the German Spekulatius biscuit. In future, you can mess around little with the level of spice to add, or even add flaked almonds, or sprinkle with sugar on top or maybe some tiny strands of orange zest. It is up to you.

Ingredients:
125g self-raising flour, 125g plain flour, two teaspoons of ground cinnamon and ground ginger, 75g of butter, 75g sugar and 1 egg beaten.

Preparation:
Combine the flours in a large bowl and stir and mix. Then add the remaining the ingredients together and mix until you have dough like substance. I don’t have a mixer, so this was completed by hand. It took around ten minutes to get the consistency required. The dough will be ready when it malleable and ready to be rolled out on a lightly flour dusted board.

Roll out the dough to about 5 mm thick and then use a Christmas cookie cutter to make some shapes.

Place on the shapes on the grease-proof paper and heat in an oven for around 10-14 minutes at approximately 140 degrees.

Allow the cookies to cool before storing them in an airtight container.

Freshly rolled and cut cookies before being placed into the oven