According to my 7-year-old son, on December 24th you have to leave traditional cookies for Santa Claus near the Christmas tree. And I don’t dare contradict this much loved tradition of my baby boy who still firmly believes in the magic of small things. On the night of Christmas Eve, just before going to sleep and with a great emotion in his heart, he leaves a tray with some Christmas cookies and a cup of milk to offer to Santa Claus when he arrives in the night. Santa Claus travels all over the world in one night, to bring gifts to the children, he will surely be hungry. Who am I to tell him that maybe at his age Santa shouldn’t eat to much sugar? 😉
As every year for Santa Claus cookies I choose a recipe that I have been using for 20 years. These honey and ginger cookies are absolutely fabulous. Crunchy on the first day they become softer and softer until they melt in your mouth with each passing day. Being cookies with honey, they can be kept for a very long time in a closed container or simply covered with a cotton cloth. The spice mix you can use is absolutely personal. I have chosen cinnamon, cardamom, nutmeg and a pinch of freshly ground pepper but you can also add clove or anise powder or even use ready-made mixtures or the Chinese 5 spice mix. Also these cookies are perfect to be prepared with your children as they bring a lot of joy and are suitable for small hands work.
Traditional honey and ginger cookies for Santa
- 300 g of all-purpose flour
- 100 g of rye or spellt flour or even wholemeal flour
- 130 g of powdered sugar
- 1 teaspoon of cardamom
- 1 – 2 teaspoons of cinnamon
- 1 – 2 teaspoons of ginger
- 1/4 – 1/2 teaspoon of nutmeg
- 1 pinch of freshly ground pepper
- 1 tablespoon of cocoa powder
- 1 teaspoon of baking soda
- 100 g of butter I used salted butter made by Lurpak
- 100 g of honey
- 2 medium eggs
Instructions traditional honey and ginger cookies for Santa
- In a bowl, sift the two types of flour with baking soda, cocoa and powdered sugar. Add the spices to taste and mix well with a whisk or spoon to remove any lumps.
- In a saucepan, heat the butter together with the honey until they are completely melted.
- Add melted butter mix into the flour. Begin to stir and then add two eggs. Work the dough briefly until it is homogeneous. The dough could be sticky but don’t add more flour.
- Place the bowl with the dough in the refrigerator for at least one hour to make it firmer.
- After this period of time lightly dust with flour a work surface and using a small amount of extra flour roll out half of the dough. Put the second half back in the refrigerator. Roll out the dough to a height of 2 – 5 mm.
- Using the cookie cutter, cut out the desired shapes and place them on a baking sheet covered with baking paper. Briefly knead the remaining dough and place it it in the fridge while you take the second part out. Proceed in this way until you use all the dough.
- Bake your cookies in the preheated static oven at 180 ° C for 8 – 10 minutes. Remove from the oven and allow to cool down completely.
Store in a closed container or simply covered with kitchen paper or cotton cloth. Leave simple or decorated with royal icing to taste.
lot of love. B.
p.s. If you are looking for a recipe for homemade Christmas spice mix, check my Homemade mixed spice for mulled wine and Christmas cookies. (foto below)