Take a break from Christmas planning and spoil yourself with this cheerful snack or bake these cookies to share with friends and family on Christmas day. Makes 24 cookies.
Gingerbread butterscotch cookies with almond icing
15 minutes to prepare
10 minutes to bake
3 cups all-purpose flour
1 cup brown sugar
1 cup butter, softened
2 medium-sized eggs
1 teaspoon baking powder
105mls of butterscotch pudding mix
1 teaspoon ground cinnamon
3 teaspoons of ground ginger
1. Preheat your oven to 180 degrees.
2. Line a lightly greased baking sheet with wax paper.
3. Using an electric beater, cream the butter and brown sugar in a large mixing bowl. Stop when the mixture is light and fluffy.
4. Add the eggs to your mixture and beat well.
5. In a separate bowl, combine the flour, butterscotch pudding mix cinnamon, baking powder and ginger and mix well.
6. Gradually add this to the egg mixture until well combined.
7. Cover the mixture with cling wrap and place it in the refrigerator for an hour.
8. Roll out the dough on a lightly floured surface until it is 1cm thick.
9. Now the fun begins. Using festive cookie cutters, cut the dough into shapes.
10. Place your shapes on a lightly greased baking tray, lined with wax paper.
11. Place the cookies in the pre-heated oven and bake for 8 -10 minutes at 180 degrees.
12. Place in a wire rack to cool and decorate with icing.
To make the Almond icing:
1 cup confectioners’ sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
1. Combine the sugar and milk in a mixing bowl until smooth.
2. Using a beater, add the corn syrup and almond extract until the icing is smooth in consistency.
3. Spoon or pipe over cooled cookies to decorate.
What are your favourite festive treats? Share your feedback with us in the comments below.