Christmas is not Christmas in the Hart household without gingerbread cookies. They’re worth baking for the wonderful smell alone. The raw cookie dough is pretty moreish too.
I usually turn to my Peggy Porschen recipe which is authentic as it stays true to the cookie’s German origins. I needed a quicker, easier version this year so turned to my other stalwart BBC Food website & found this recipe.
Between nursing my sick toddler to health, holding down the day job & moving house, I forgot to buy the Golden Syrup. But I DID have lots of honey left over from the copius hot honey & lemon toddies we consumed in an effort to soothe our sore throats.
I think the honey makes a lighter cookie. I also think I prefer this recipe as whilst it isn’t as authentic as Peggy’s, it is less spicy (no cloves, less ginger) & more palatable to little ones.
I used a meringue-based icing made of sugar & egg whites so that it set hard. I used a runny version to flood the middle & a less watered down harder version for the outlines.