Gingerbread cookies with candied orange peel
3 hours cooking time
Take to the stage with these aromatic showstoppers. Melt, knead and roll your gingerbread cookies, then create a grand finale with royal icing and candied orange peel. With festive flavours and intricate icing, these anticipated cookies are brimming with Christmasness, inside and out. As you bake them, the scent of spices fills your kitchen, spreading cheer. Easy-to-make gingerbread cookies taste as delicious as they look, so grab your most festive apron, get out the best ingredients, and start baking.
Gingerbread cookies with candied orange peel
Take to the stage with these aromatic showstoppers. Melt, knead and roll your gingerbread cookies, then create a grand finale with royal icing and candied orange peel. With festive flavours and intricate icing, these anticipated cookies are brimming with Christmasness, inside and out. As you bake them, the scent of spices fills your kitchen, spreading cheer. Easy-to-make gingerbread cookies taste as delicious as they look, so grab your most festive apron, get out the best ingredients, and start baking.
Take to the stage with these aromatic showstoppers. Melt, knead and roll your gingerbread cookies, then create a grand finale with royal icing and candied orange peel. With festive flavours and intricate icing, these anticipated cookies are brimming with Christmasness, inside and out. As you bake them, the scent of spices fills your kitchen, spreading cheer. Easy-to-make gingerbread cookies taste as delicious as they look, so grab your most festive apron, get out the best ingredients, and start baking.
Method
Cookies
1
Melt sugar, syrup, and butter in a saucepan. Add spices and bicarbonate of soda and stir well.
2
Cool down and mix in eggs, flour, and salt.
3
Knead into a smooth dough and divide into two round balls. Wrap in cling film and allow to rest for one hour in the refrigerator.
4
Preheat the oven to 200C/180C fan/gas mark 4.
5
Roll the dough out on a floured surface to about 3-4 mm thick. Cut out round shapes with a 5cm round cookie cutter. Place the round pieces of dough on a baking tray lined with baking paper, gather the leftover dough, and roll out again. Continue until all the dough is used.
6
Bake for 10-12 minutes, leave to cool on baking trays until crisp, then move to a wire rack.
Candied orange peel
1
Cut orange peel and place it in a small saucepan with sugar and water.
2
Let simmer for 30 minutes, add more water if the peel dries up.
3
Take the peel out of the sugar, set aside, and cool down.
4
Cut into small pieces and place on a sheet of baking paper for later use.
Royal icing
1
Whisk egg whites until lightly whipped. Add icing sugar, a few tbsps at a time, whisking continuously until all is incorporated. Continue whisking until the icing is smooth, shiny, and thick enough to form stiff peaks when you lift the whisk.
Assembling the cookies
1
Place the icing in a big bowl, dip the cookies halfway, and use a small spatula to scrape the icing from the back and edges of the cookies. Place on a sheet of baking paper.
2
Place the little pieces of candied orange peel on the icing sugar before it sets. Let the cookies rest for about an hour before serving.
3
Store in an airtight container.
