Step 1: Preheat the oven to 180˚C (160˚C fan oven, 350˚F, Gas 4). Line 2 baking trays with baking parchment. Put the butter and caster sugar in a bowl and beat until well blended and creamy.
Step 2: Sieve the flour, Bicarbonate of Soda and spice on top. Carefully combine to make a mixture that resembles a crumble topping and using your hands, bring the mixture with the milk together to form a firm dough. Turn on to a lightly floured surface and knead gently until smooth and pliable.
Step 3: Roll out the dough to a thickness of ½ cm (¼ inch). Using an approx. 8cm (3inch) Christmas shaped cookie cutter – we used a tree, stocking and gingerbread man - cut out 12 shapes, re-rolling the dough as necessary. Roll out the trimmings and cut out 12 x 4cm (1 ½ inch) hook shapes either using a small candy cane cutter or free-hand using a small sharp knife. Arrange on the trays and prick with a fork. Chill for 30 minutes.
Step 4: Bake the cookies for about 20 minutes until firm and lightly golden round the edges. Cool for 5 minutes then transfer to a wire rack to cool completely.
Step 5: To decorate, dust the work surface lightly with icing sugar and knead each Regal Ice colour in turn until smooth and pliable. Roll out each colour icing thinly. Using the same cutters as used for the cookies, cut out 4 trees from the Green (cutting off the trunk); 4 stockings and jumpers from the Red (trim to make a jumper shape); 4 tree trunks from the Black, and small stars cut from the Yellow, re-rolling the Icing as necessary.
Step 6: Brush the cookie tops with a little honey and stick the icing shapes on top. Leave the cookies on a wire rack, lightly covered with greaseproof paper overnight, in a cool, dry place, so that the icing dries out a little.
Step 7: Put the Milk Chocolate in a small heatproof bowl and place on top of a saucepan of barely simmering water. Leave to melt, then remove from the water and leave to cool for 10 minutes.
Step 8: Line a board with baking parchment and place the cookies icing side down on top. Working on one cookie at a time, dip the side of a hooked piece of cookie in the chocolate and stick on the back of each cookie. Leave in a cool place to set for about 30 minutes. Keep any leftover chocolate for decoration.
Step 9: Once the hooks have set in place, turn the cookies over and, either prop them on their side or suspend them through a wire rack, pipe the decoration on top using the Icing tubes. Use the reserved milk chocolate (re-melting as necessary) for the eyes of the gingerbread men.
Step 10: After decorating, leave the cookies for at least 2 hours to dry the icing decoration before you pack them, and then your cookies will be ready to present.
To customise your jumpers and stockings use different coloured icings in Dr Oetker Ready to Roll Coloured Icing pack or draw different designs with our Dr Oetker Brights Writing Icing pack.
|Per Serving||Per 100 g / ml|
|Fat||9.93 g||10.34 g|
|Carbohydrate||71.36 g||74.34 g|
|Protein||1.74 g||1.82 g|
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