Recipe: Easy Christmas ginger cookies

Makes: approx 32

Useful utensils: baking tray and parchment paper, cookie cutter (mine was 7cm, but use whatever you have), rolling pin, food mixer with paddle attachment 

Ingredients

100g light brown soft sugar

180g unsalted butter (at room temp)

1 egg

3 tbsp treacle 

400g gluten-free plain flour 

1 tsp bicarbonate of soda 

2 tsp ground ginger

2 tsp ground cinnamon 

1 tsp ground nutmeg 

1 tsp ground allspice 

0.5 tsp salt

Method:

1. Using the paddle attachment on your food mixer or using a regular whisk, mix the sugar and butter together thoroughly until it’s fluffy. 

2. Add in the treacle and egg. 

3. Add in the remaining dry ingredients and mix until a dough is formed. If you don’t have a food mixer, it would be best to bring the mixture together into a dough by using your hands at this point. 

4. The dough will be sticky, so put it in the fridge in a sealed container to firm up for at least a couple of hours, but better overnight. 

5. After chilling overnight, take the dough out of the fridge and let it soften for about 30 mins.

6. Divide the dough into quarters and roll each one out on a floured surface until about 0.5cm thick.   

7. Cut the cookies with your chosen cookie cutter, or a knife if you don’t have a cutter. Then, place the cookies carefully on a baking sheet that has been lined with parchment and ensure you leave space between each one (see photo). 

8. Bake in a pre-heated oven at 170 degrees Celsius (350 degrees F) for 12-15 mins (depending on how soft/hard you like your ginger cookies) on the middle shelf. I ended up filling three baking trays and I baked each one separately. 

9. Once the cookies are baked, take them out of the oven and leave to rest until cool. The aroma of these spicy cookies will quickly fill your home! 

10. You can either eat them as they are or festively decorate with icing! Just make sure you have a glass of milk or water to hand when you’re chomping away on your little taste of Christmas! 

Please let me know how you get on if you make them! 

Advertisements

Eat and Drink: Hubbard and Bell at The Hoxton (Holborn), London WC1

 Hubbard and Bell is one of my favourite places to go to for breakfast, mainly because they serve the gingeriest juice I have found in London.    

 

I’m afraid that I’m terribly predictable and always have the steak and poached eggs on spinach and hash browns, which sets me up perfectly for the day in all its gluten-free deliciousness.

My partner, who likes to experiment with the menu, has informed me that the omelettes are always tasty.    
There’s a cool, relaxed vibe and you can take your time eating and drinking here and the friendly staff look after you well. Definitely somewhere to go back to. 

 

Visit: Chelsea Physic Garden, London SW3

 
I’ve taken the children here on trips several times during the summer months, but I decided to take a trip to the Chelsea Physic Garden by myself this time. It was very different on a sunny day in December, but I found a wonderfully calm and quiet oasis in central London.  

       
I had time to wander round the garden in solitude and really take in all the information that they provide about the history of plants (incidentally, it was founded in 1673, so it’s steeped in history) and their uses. My favourite section was on how plants were named. 

The garden looks, obviously, totally different in the winter and there are far fewer flowering plants. However, this didn’t stop me appreciating the beauty and all the hard work that the team put into maintaining the grounds. If anything, having fewer flowers in bloom meant that I could better see the layout and appreciate the beauty in the plants as they decay. I hope you can see that in my photos, too.     

   
There’s a lovely, little Christmas shop where you can buy presents for all your green-fingered or nature-loving friends and there’s also free entry on 6-11 December, which are their Festive Shopping Days.  

Well worth a visit and such a lovely place for a peaceful meander in the middle of London.