0 added
Item price
£1.80Price per unit
55.4p/100gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
In a medium pan, combine the sugar, syrup, spices, butter and 2 tbsp water. Cook over a low-medium heat, stirring every now and then, until melted and combined. Remove from the heat and stir in the bicarbonate of soda until combined and foamy. Pour into a large bowl and set aside to cool (about 30 minutes). Sift over the flour and stir into a dough. Flatten into a disc and wrap in baking parchment. Chill for at least 1 hour.
Preheat the oven to 180°C, gas mark 4. Line 2 baking trays with baking parchment. Roll the dough between 2 sheets of baking parchment until 3-4mm thick. Use a Christmas tree or other cutters to cut out shapes from the dough (you may need to flour the cutters first to make it easier). Put on the lined trays and bake for 8-10 minutes until light golden brown.
Transfer to a wire rack to cool. Once cool, decorate with icing, if liked. Store in an airtight container for up to 3 weeks.
Light brown soft sugar helps give these cookies a soft, slightly chewy texture. If you’d like a richer caramel flavour, simply swap from light brown to dark brown soft sugar.
Typical values per item when made using specific products in recipe
Energy | 255kJ/ 61kcals |
---|---|
Fat | 2.6g |
Saturated Fat | 1.7g |
Carbohydrates | 8.4g |
Sugars | 3.4g |
Fibre | 0.3g |
Protein | 0.8g |
Salt | 0.1g |
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