Our Head Chef Adam Medcalf has agreed to share his recipe for Little Ginger Bread Cookies. We think that these would be a lovely treat for Santa Claus with a glass of cold milk!...  that is if there are any left over.....


Inchydoney Gingerbread Cookies

400 g Plain Flour

¾ teaspoon baking powder

2 teaspoons ground ginger

2 teaspoons ground cinnamon

½ teaspoon ground all spice

¼ teaspoon ground nutmeg

½ teaspoon salt

180 g unsalted butter (at room temperature)

125 g soft dark brown sugar or muscavado sugar

1 egg

125 g treacle

 Method

• Mix together butter and sugar, until light and fluffy.
• Add egg and treacle and mix gently. Add dry ingredients, which have been sieved, one teaspoon at a time.
• Roll out to 1cm thick and cut into biscuit shapes. Choose Star Shapes, Christmas Trees or get creative and go freestyle!
• Bake ginergerbread at 170 degrees for approximately 12 minutes.