Ginger thins

Mon, 15 Dec 2014

Helen James

I love hanging cookies on my Christmas tree. This Ginger Thins recipe lends itself to a variety of patterns as the dough really holds its shape. You can leave them plain, dust with icing sugar or decorate with some simple icing. Just remember to roll the dough out as thin as you can - this gives your cookie a good snap!

If you have little kids coming over, then it’s fun to make cookies with their ages. Kids are obsessed with their age, so it’s great watching them find their number on the tree.

Helen James


  • ⅔ cup (135g) brown sugar
  • ⅔ cup (225g) golden syrup
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • ¾ tbsp baking soda
  • 5 ozs (150g) butter
  • 1 egg
  • 5 cups (500g) all purpose flour
  • Icing sugar for dusting

  1. 1. Heat the sugar, syrup and spices in a pan to boiling point
  2. 2. Add baking soda - be careful as the mixture will bubble up!
  3. 3. Pour over butter and stir until combined
  4. 4. Add egg and flour and stir quickly until fully blended
  5. 5. Turn out onto a lightly floured board and knead until you get a smooth dough
  6. 6. Refrigerate for 30 mins
  7. 7. Pre-heat the oven to 165ºC
  8. 8. Roll out the dough as thin as possible (again the thinner they are the better they snap)
  9. 9. Shape using cookie cutters
  10. 10. If you want to hang these as decorations, use a straw to make a hole at the top for string.
  11. Helen James

  12. 11. Bake for 8-10 mins until light golden, be careful not to over bake.
  13. 12. Leave to cool for 10 mins. When they have cooled but are still slightly warm sift heavily with icing sugar or decorate as you wish. Enjoy!

Helen James

Let me know if you make these and how you get on #consideredbyhj

Products used: Rolling Pin3513123 Number Cookie Cutters3561100 Star Cookie Cutters3513103 Octagon Cookie Cutters3513119 Cooling Tray3530106 Ginger Thins Tea Towel3561108