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Christmas Recipes
Gingerbread and Cinnamon Sugar Cookies

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Gingerbread and Cinnamon Sugar Cookies

Makes 24


Cinnamon Sugar
1/4 cup (50g) caster sugar
1/4 teaspoon ground cinnamon

125g butter, softened
1/2 cup (90g) brown sugar
2/3 cup (230g) golden syrup
2 1/2 cups (375g) plain flour, sifted
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon bicarbonate (baking) soda


Preheat oven to 180C.

To make the cinnamon sugar
Place the caster sugar and cinnamon in a bowl and stir to combine.

To make the cookies
Place the butter and sugar in a large bowl and beat for 5 minutes, or until pale and creamy.
Add the golden syrup, flour, ginger, cinnamon, nutmeg, cloves, salt and bicarbonate
soda and beat until mixture comes together to form a smooth dough.
Transfer dough to a sheet of non-stick baking paper, place another sheet over
the top and use a rolling pin to roll dough out to a 4mm thickness.
Place on a tray and refrigerate for 1 hour.
Remove dough from refrigerator and use a cookie cutter to cut out shapes.
Re-roll remaining dough until all mixture has been used to form cookies.
Place cookies on 2 trays lined with non-stick baking paper.
Bake for 8 - 10 minutes or until golden.
Remove from oven and sprinkle with cinnamon sugar.
Allow to cool.
Eat immediately or store in an air-tight container for 2 - 3 days.

Recipe found on: Chantelle Grady


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