How to Bake: Gingerbread Men Cookies

Hey guys! Only two days left till Christmas and I decided why not bake something Christmas related. I've been meaning to bake gingerbread cookies for awhile now but I've never really been one to take the leap. But after watching Zoella's video, I decided why the heck not. It's funny, really. I actually hate ginger. I hate them in anything except ginger beer and gingerbread cookies.

Also, as I was prepping to bake these bad boys, I realised I forgot to buy ground ginger. So I used fresh ones instead. I'll elaborate more on this later on.

I sort of ran out of ideas on how to photograph my little army so.. here I am.. showing you guys my house decor........... moving on. Let's get started shall we?

Gingerbread cookies

75g light brown sugar

2 tbsp golden syrup

1 tbsp black treacle/molasses

1 tbsp water

1 tsp cinnamon powder

1 tsp ground ginger

1/2 tsp bicarbonate soda

95g butter

225g flour

white icing/royal icing

• Add the sugar, syrup, treacle and water in a saucepan over a medium heat. Stir the ingredients until well mixed.
• Then add the cinnamon powder and ground ginger ***If you don't have ground ginger like me, use fresh ginger. the recipe calls for 1 tsp but I used approximately 1 tbsp of very finely grated ginger***
• Add the bicarbonate soda, stir, and add the butter
• Make sure to keep stirring as you don't want the mixture to burn. Remember, whenever you have sugar and fire involved, always keep on stirring. And make sure the mixture doesn't come up to a boil
• Once your butter has melted, turn off the heat and add the sifted flour. Gradually.
• Roll your hot dough into a ball and cover it up in glad wrap and put it in the freezer for 30 minutes (I cheat)
• After that cut them and bake for 7-10 minutes depending on how thick/big your cookies are. Mine were small so I only needed 7 minutes. 
• Bake at 180 DegreesC

Royal Icing

2 egg whites

2 tsp lemon juice

3 cups icing sugar

• Beat your egg whites and lemon juice until combined. 
• Add the sifted icing sugar
• To get the right consistency, when you lift the batter with a spatula, the ribbon of frosting that falls back into the bowl remains on the surface before completely disappearing. 
• If it disappears immediately, add more icing sugar.
• If its too thick, add a little bit of water.

And you're done! Oh man now I'm gonna have to find something else to blog about you guys are probably tired and bored of recipes. Hm. well. if i event have readers. If I do then comment down below what you guys want me to blog about next week!

Merry Christmas to you guys out there who celebrate.

Hasta La Vista, Baby!

(gross) (no) (ayyy lmaoo bye)