Right now, I’m feeling pretty much like a stuffed turkey – I’M SO FULL. Boxing Day is meant for slobbing on the sofa though right?? Thats what we all tell ourselves anyway as we wander into the kitchen rooting for snacks for the twentieth time today….
If you’re on the hunt for something a little different to snack on in the inbetween days before New Years Eve why not try these Christmas Jumper Gingerbreads! They look so adorable and can even be turned into a fun decorating activity to keep little people busy!!
The gingerbread biscuit is a really quick dough to pull together, and once baked it keeps really well for at least a week so you don’t have to worry about eating them all at once! Though be my guest if you’d like to! The biscuit isn’t too heavily spiced, so its perfect for children who might like something more on the mild side.
Decoration wise, this is where you can really go to town! I used a mixture of fondant and royal icing for my biscuits, but the world really is your oyster. With the pure royal icing gingerbreads I prepared batches of white, pink (I failed in making it red like I’d planned!) and green all at the same time. This was so I could flood the biscuit in white, pipe lines of pink and green and then feather the icing all whilst it was still wet. Royal icing tends to begin to harden fairly quickly so you need to have everything on hand when you begin.
I got actual Christmas Jumper cookie cutters from Lakeland, but if you can’t make it to a cook shop you could cut a template out of baking paper and use that for your gingerbread and fondant icing instead!
Let me know if you give these a try, I’d love to see your decorations!
Christmas Jumper Gingerbread
- 350 g plain flour
- 1 tsp bicarb
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 125 g unsalted butter cubed
- 175 g light soft brown sugar
- 1 large egg
- 4 tbsp golden syrup
- 500 g Fondant Icing
- 500 g Royal Icing
- Assorted Gel Food Colouring
- Pour the flour, bicarb, ginger, cinnamon and unsalted butter into the bowl of a food processor. Blend until the mixture looks like breadcrumbs, then pulse in the sugar until combined. In a separate bowl, lightly beat the egg and golden syrup together and then pour into the food processor. Pulse until the mixture clumps together.
- Tip out the dough onto a lightly floured surface, and knead until combined and smooth. Wrap the dough in clingfilm and pop it in the fridge for 15 minutes to firm up. Preheat the oven to Gas 4/180C/350F and line two baking trays with baking paper.
- Roll the dough out to 0.5cm thickness on a lightly floured surface. Cut out christmas jumper shapes and place on the baking trays leaving a little gap between them.
- Bake for 12-15 minutes or until lightly golden-brown. Leave them on the baking tray for 10 minutes and then place them on cooling racks to cool completely.
- Once the gingerbread is completely cool, use the fondant and royal icing to decorate your gingerbread as you wish!