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Vanilla, spiced orange and gingerbread cookies

(11 ratings)

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Brilliant baubles
Brilliant baubles
  • Makes: 6+

Vanilla, spiced orange and gingerbread cookies are three delicious cookie recipes that are perfect for edible Christmas decorations, or any time of year!

Ingredients

  • Vanilla cookies
  • 275g (10oz) plain flour, sifted
  • 5ml (1 tsp) baking powder
  • 100g (3oz) caster sugar
  • 75g (3oz) butter, diced
  • 1 small egg, beaten
  • 30ml (2 tbsp) golden syrup
  • 2.5ml ( tsp) vanilla extract
  • Spiced orange cookies
  • 75g (3oz) butter
  • 75g (3oz) soft brown sugar
  • 30ml (2tbsp) honey
  • Zest from one orange
  • 10ml (2 tsp) orange juice
  • 225g (8oz) plain flour, sifted
  • 5ml (1 tsp) bicarbonate soda
  • 5ml (1 tsp) cinnamon
  • Gingerbread cookies
  • 125g (4oz) butter
  • 60ml (4 tbsp) black treacle
  • 225g (8oz) soft brown sugar
  • 450g (1 lb) Plain flour
  • 15ml (1 tbsp) ground ginger
  • 7.5ml (1 tsp) cinnamon
  • 5ml (1 tsp) bicarbonate of soda
  • 15ml (1 tbsp) milk

Use these cookie recipes as the basis for making brilliant baubles or striking stockings Christmas tree decorations.

Method

  1. Preheat the oven to 170C/325F/Gas Mark 3.
  2. Place the dry ingredients into a mixing bowl. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs. Make a hollow in the centre and pour in the beaten egg, golden syrup and vanilla extract. Mix together well until you have a ball of dough.
  3. Place the dough in a plastic bag and chill in the fridge for 30 minutes.
  4. Roll the dough out on a lightly floured surface to 5mm thick and stamp out the cookies, using your chosen cutters. If you are using a template, cut around the template with a knife for each cookie.
  5. Lightly knead and re-roll the trimmings together again to use up all the dough. Place the biscuits on baking sheets.
  6. Bake biscuits for 12-15 minutes until lightly coloured and firm but not crisp. Leave on the tray for two minutes before transferring to a wire rack to cool completely.
  7. Preheat the oven to 170C/325F/Gas Mark 3.
  8. Place butter, sugar, honey, orange zest and juice in a saucepan and heat gently until the sugar has dissolved and the butter melted.
  9. Sieve the flour and dry ingredients in a bowl and add the melted ingredients. Mix well until the dough becomes firm.
  10. Place the dough in a plastic bag and chill in the fridge for 40 minutes
  11. Continue as for vanilla cookies. Bake for 10-15 minutes depending of the size of the cookies. Tip: Why not try adding the zest and juice of a lemon for zingy lemon-flavoured cookies
  12. Preheat the oven to 170C/325F/Gas Mark 3.
  13. Place butter, treacle and sugar into a saucepan and heat gently until the sugar has dissolved and the butter melted. Cool slightly
  14. Sieve the dry ingredients into a mixing bowl. Pour the melted mixture into the dry ingredients and stir.
  15. Dissolve the bicarbonate of soda in the milk and add to the mixture. Combine to make a dough, adding more milk if necessary.
  16. Place the dough in a plastic bag and chill in the fridge for 40 minutes.
  17. Continue as for vanilla cookies then bake for 10-15 minutes depending of the size of the cookies. Tip: for gingerbread men, try adding currants for eyes before baking
  • Spiced orange cookies
  • 75g (3oz) butter75g
  • (3oz) soft brown sugar
  • 30ml (2tbsp) honey
  • Zest from one orange
  • 10ml (2 tsp) orange juice
  • 225g (8oz) plain flour, sifted
  • 5ml (1 tsp) bicarbonate soda
  • 5ml (1 tsp) cinnamon
  1.  Preheat the oven to 170C/325F/Gas Mark 3.
  2. Place butter, sugar, honey, orange zest and juice in a saucepan and heat gently until the sugar has dissolved and the butter melted.
  3. Sieve the flour and dry ingredients in a bowl and add the melted ingredients. Mix well until the dough becomes firm.
  4. Place the dough in a plastic bag and chill in the fridge for 40 minutes
  5. Continue as for vanilla cookies. Bake for 10-15 minutes depending of the size of the cookies. Tip: Why not try adding the zest and juice of a lemon for zingy lemon-flavoured cookies

Gingerbread cookies

  • 125g (4oz) butter
  • 60ml (4 tbsp) black treacle
  • 225g (8oz) soft brown sugar
  • 450g (1 lb) Plain flour
  • 15ml (1 tbsp) ground ginger
  • 7.5ml (1 tsp) cinnamon
  • 5ml (1 tsp) bicarbonate of soda
  • 15ml (1 tbsp) milk
  1. Preheat the oven to 170C/325F/Gas Mark 3.
  2. Place butter, treacle and sugar into a saucepan and heat gently until the sugar has dissolved and the butter melted. Cool slightly.
  3. Sieve the dry ingredients into a mixing bowl. Pour the melted mixture into the dry ingredients and stir.
  4. Dissolve the bicarbonate of soda in the milk and add to the mixture. Combine to make a dough, adding more milk if necessary.
  5. Place the dough in a plastic bag and chill in the fridge for 40 minutes.Continue as for vanilla cookies then bake for 10-15 minutes depending of the size of the cookies. Tip: for gingerbread men, try adding currants for eyes before baking

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