18/12/2020 
CategoryBaking, Christmas, Occasional, Snacks, Snacks, Wholegrains
Yields20 ServingsQuarter (5 Servings)Half (10 Servings)Default (20 Servings)Double (40 Servings)Triple (60 Servings)
Note: This is a promotional recipe, not for the school canteen.
Ingredients
1 cup plain white flour
1 ½ cups wholemeal plain flour
1 tsp ground ginger
1 tsp mixed spice or cinnamon
1 tsp bi carb soda
125 g margarine
½ cup honey
1 tbsp vanilla essence
1 egg
Dried fruit (as needed) e.g. sultanas, raisins, cranberries, apple, apricot, dates
Method
1
Preheat oven to 180°C. Line two baking trays with baking paper.
2
In a medium bowl, mix together your dry ingredients (flour, spices, bi carb soda).
3
In a separate bowl, beat together the wet ingredients (margarine, honey, vanilla essence and egg).
4
Create a well in the dry ingredients. Pour wet ingredients into the well and mix to combine.
5
Place dough onto a lightly floured surface and knead until smooth.
6
Flatten your dough so it is 1 inch thick, cover with glad wrap and place in fridge for a minimum of 40 minutes.
7
Use a floured rolling pin to roll out the dough until it is about ½ cm thick. Use your favourite Christmas cookie cutters to cut out the dough into cookies (re-rolling the dough and re-flouring the rolling pin as you need to).
8
Transfer cookies onto baking trays (leave a few cm between each cookie), then use dried fruit to decorate.
9
Bake for 10-15 minutes or until golden brown. Stand for 5 minutes before transferring to a wire rack to cool.
Ingredients
1 cup plain white flour
1 ½ cups wholemeal plain flour
1 tsp ground ginger
1 tsp mixed spice or cinnamon
1 tsp bi carb soda
125 g margarine
½ cup honey
1 tbsp vanilla essence
1 egg
Dried fruit (as needed) e.g. sultanas, raisins, cranberries, apple, apricot, dates
Directions
1
Preheat oven to 180°C. Line two baking trays with baking paper.
2
In a medium bowl, mix together your dry ingredients (flour, spices, bi carb soda).
3
In a separate bowl, beat together the wet ingredients (margarine, honey, vanilla essence and egg).
4
Create a well in the dry ingredients. Pour wet ingredients into the well and mix to combine.
5
Place dough onto a lightly floured surface and knead until smooth.
6
Flatten your dough so it is 1 inch thick, cover with glad wrap and place in fridge for a minimum of 40 minutes.
7
Use a floured rolling pin to roll out the dough until it is about ½ cm thick. Use your favourite Christmas cookie cutters to cut out the dough into cookies (re-rolling the dough and re-flouring the rolling pin as you need to).
8
Transfer cookies onto baking trays (leave a few cm between each cookie), then use dried fruit to decorate.
9
Bake for 10-15 minutes or until golden brown. Stand for 5 minutes before transferring to a wire rack to cool.
