Forget the presents at Christmas, for me it’s all about the food. At this time of year I can’t get enough roast turkey, ham on the bone, mince pies and gingerbread. I aim to over indulge and eat so much that I have to have a lie down after Christmas lunch for digestion purposes.
To make Christmas extra special I like to make some of my own food and also buy the best quality I can afford. This is where Woolworth’s Gold comes in as Woolworths has released a new pantry line which is all about affordable indulgence. You can explore the entire Woolworths Gold range here.
Thanks to Woolworths I’ve been testing out the new range over the last few days and I can highly recommend the dense and sweet panettone and the mince pies made with fabulous buttery crumbly pastry. The range really does cover everything you need for Christmas from smoked salmon to accompany a champagne breakfast unwrapping presents to the ultimate Christmas dish – a turducken!
With those Christmas treats sorted I had plenty of time this year to spend in the kitchen making some gingerbread ornaments for the Christmas tree.
Spiced with ginger and cinnamon the smell of these ornaments baking will leave you in no doubt that Christmas has arrived.
- 125g unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup golden syrup
- 2 1/2 cups plain flour, sifted
- 2 tsps ground ginger
- 2 tsps cinnamon
- 1 tsp bicarbonate of soda
- 1 egg white
- 1 cup icing sugar, sifted
- 1. Preheat the oven to 180c.
- 2. Place the butter and sugar in an electric mixer and mis until light and creamy. Add the golden syrup, flour ginger, cinnamon and bicarbonate of soda and mix to form a smooth dough.
- 3. Wrap in clingfilm and refrigerate for 30 mins or until the dough is firm.
- 4. Roll out the dough between sheets of non-stick baking paper to half a centimetre thick. Cut out shapes from the dough using cookie cutters (I used hearts and stars but you can make any shape you like). Using a plastic straw make a hole in the centre of each biscuit so you can hang your ornament once it's cooked.
- 5. Place on baking trays lined with non stick baking paper. Bake for 10 mins or until golden brown.
- 6. To make the icing, mix the egg white and icing sugar until combined and so the icing is the texture of very thick honey. Add more icing sugar if you need to. Once the biscuits are cooled pipe the icing on using a piping bag with a thin nozzle attached.
- 7. Thread string through the iced biscuits and they are ready to hang from your tree - the perfect edible Christmas decoration.
This post is sponsored by Woolworths Gold.