Gingerbread Bear Cookies for Christmas
Ingredients
- 250g plain flour
- 3 tsp ground ginger
- 2 tsp ground cinnamon
- 50g light brown sugar
- 120g honey
- 50g butter
- 1 tsp bicarbonate of soda
- 1 tsp vanilla paste
- 1 medium egg, beaten
- Icing sugar pens
- BEAR yoyos and little paws to decorate
Preparation
Mix the flour, cinnamon, and ginger together in a large bowl.
Put the sugar, honey, vanilla, and butter in a small pan and cook over a medium heat for a couple of minutes until the butter has melted and the sugar has dissolved. Remove from the heat and add in the bicarbonate of soda.
Pour the sugar mixture into the flour mixture and stir. Add the egg and mix well until you get a dough. Wrap the dough in cling film and chill in the fridge for 20 minutes.
Preheat the oven to 160°C. Line 2 large baking trays with baking paper.
When the dough has chilled, remove it from the fridge.
Dust your worktop with a little flour and roll out the dough to approximately 4 to 5mm thickness. If the dough is too sticky, sprinkle it with a little flour.
Using your BEAR shaped cookie cutters, cut out the cookies and place them on the lined baking trays, leaving about 2cm space between them.
Bake in the oven for 9 to 10 minutes until the cookies are lightly browned. Transfer to a wire rack to cool.
Allow the icing to set before serving.