Recipes

Ingredients

  • 55g unsalted butter at room temp
  • 100g granulated sugar
  • 1 large egg
  • 220g plain flour
  • 50g cornflour
  • 0.25tsp salt
  • 0.5tsp vanilla extract

Useful Info

  • Preheat oven to 190°C/170°C fan/gas mark 5
  • Makes approximately 20 6cm cookies
  • If using a seperate stamp and cutter, use the stamp first so that it’s easier to lift from the dough.

Create the Dough

  1. Cream the butter and sugar until smooth in a large bowl with an electric mixer.
  2. Mix in the egg and vanilla extract.
  3. Sift in the flour, cornflour and salt and stir to combine until a dough is formed.
  4. Roll out the dough on a floured surface to approximately 5mm thick.

Make the Cookies

  1. Dust the stamp (or cutter if using an all-in-one) with flour and tap off any excess.
  2. Press firmly into the dough and remove, holding down the dough around the stamp if necessary.
  3. Cut out the design with the desired cutter.
  4. Place the cut cookies on a lined baking tray.
  5. Once you’ve got a full sheet, put it in the fridge for 20 minutes before baking.

Bake the Cookies

  1. Bake fridge-cooled cookies in a preheated oven for approximately 12 minutes or until fully cooked and golden brown.
  2. Allow to cool for 5 minutes then transfer to a wire rack to cool completely.

Ingredients

  • 225g salted butter at room temp
  • 200g brown sugar
  • 180g golden syrup
  • 1 large egg
  • 0.5tsp ground cloves
  • 0.5tsp nutmeg
  • 1tsp ground ginger
  • 1tsp cinnamon
  • 580g plain flour

Useful Info

  • Preheat oven to 180°C/160°C fan/gas mark 4
  • Makes approximately 48 6cm cookies
  • If using a seperate stamp and cutter, use the stamp first so that it’s easier to lift from the dough.

Create the Dough

  1. Cream the butter and sugar in a large bowl with an electric mixer until light and fluffy.
  2. Mix in the egg and golden syrup.
  3. Sift in the cloves, nutmeg, ginger, cinnamon and 290g of the plain flour. Stir to combine or use the mixer on a low speed.
  4. Sift in the remaining flour and combine until a dough is formed.
  5. Using half the mixture at a time, roll out to approximately 5mm thick on a floured surface and chill in the fridge for 20 minutes.

Make the Cookies

  1. Dust the stamp (or cutter if using an all-in-one) with flour and tap off any excess.
  2. Press firmly into the dough and remove, holding down the dough around the stamp/cutter if necessary.
  3. Cut out the design with the desired cutter.
  4. Place the cut cookies on a lined baking tray.
  5. Once you’ve got a full sheet, put it in the fridge for 20 minutes before baking.

Bake the Cookies

  1. Bake fridge-cooled cookies in a preheated oven for approximately 14 minutes or until fully cooked (longer if you’d rather have a harder biscuit that’s good for dunking!).
  2. Allow to cool for 5 minutes then transfer to a wire rack to cool completely.