Christmas Spice Cookies are perfect for use with cookie cutters, and are Santa’s favourite biscuits! We like doing a mix of Christmas shapes and icing them in white chocolate writing fudge, but you can use any colours. Get the kids involved too, if you’re up for a mess!
Method
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Line to baking trays with non-stick baking paper.
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In a large bowl, sift flour, sugar and spices. Using your fingertips, rub the butter into the mixture until it looks like coarse breadcrumbs.
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Add the golden syrup to the mix and combine to form a soft dough. Turn this mixture onto a lightly floured surface and knead for a few minutes until nice and smooth. Cover with plastic and chill for 30 minutes.
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Preheat oven to 180 degrees or 160 fan forced. Roll the dough out onto a floured surface using a rolling pin until it is about 5mm thick. Use cookie cutters to cut shapes from the dough and place on the trays. Remember to allow for spreading during cooking.
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Chill the shapes for 10 minutes in the fridge. Then bake for 10 minutes until pale and golden. Cool while still on the trays and then store in an airtight container. Only decorate with the white chocolate writing fudge when fully cooled, just prior to serving.
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Christmas Spice Cookies are suitable to freeze for up to four months.
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Great to leave out for Santa on Christmas Eve!
