Valentine’s gingerbread cookies

For all you domestic goddesses (and gods!), when amour is in the air….bake with love.

Happy Valentine’s to all my readers ♥

Recipe, photography & styling: Natalie Seldon
Recipe, photography & styling: Natalie Seldon

Valentine’s gingerbread cookies

Makes about 40 small cookies
Prep 30 minutes, plus cooling time
Cook 20 minutes

You will also need: large heart cookie cutters, a skewer and ribbon for hanging if you wish, 2 baking sheets lined with baking paper, rolling pin

125g unsalted butter
2 tbsp black treacle
2tbsp golden syrup
225g light muscovado sugar
450g plain flour
1 tbsp ground ginger
1 tsp mixed spice
1 tbsp cinnamon powder
1 tbsp bicarbonate of soda
1 tbsp whole milk
icing sugar, for dusting

  1. Preheat the oven to 170C, fan 150C, gas 3. Place the butter, treacle, golden syrup and sugar in a pan and heat gently until the butter melts and sugar dissolves. Remove from the heat and allow to cool a little.
  2. In a large bowl, mix together the flour and spices and pour the sugar mixture into the dry ingredients and stir to combine.
  3. Dissolve the bicarbonate of soda into the milk and add to the bowl. Combine to make a dough, adding a little more milk if necessary. Wrap in clingfilm and place in the fridge to cool for at least 30 minutes.
  4. Roll out the dough on a surface lightly dusted with flour and cut out heart shapes using the cutter. Transfer on to the baking sheets slightly spaced apart, and bake for 10-15 minutes. Remove from the oven and whilst they are still soft, make one hole in each with the point of a skewer large enough to thread some ribbon through, then leave to completely cool on a wire rack.
  5. Dust with icing sugar before serving or hanging.

About prettyediblestylist

Cookbook author, Food and recipe writer, Food and Prop stylist, Photographer, Jo Malone London stylist, Estella Cupcakes founder. Instagram: @prettyediblestylist
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