Merry Christmas and happy new year and merry Christmas again! South African Christmas is really not our typical. It’s generally a scorcher of a day, and if you’re lucky, you get a “White Christmas” in the form of a massive hailstorm at the end of the day. There’s no Christmas jumpers, but maybe you’ll wear red “Christmas” shorts or a tank top, because really anything more than that and you’ll melt like Frosty the snowman.
That doesn’t mean we don’t get to enjoy some other Christmas traditions like overeating and innumerable desserts. This year I made a meringue roulade filled with whipped Chantilly cream and strawberries. I didn’t even know such beauty existed until I got asked to make one, and wow! Really, do yourself a favour!
Christmas is the perfect excuse to indulge in as much cooking and baking as you like, so I used the opportunity to make some Christmasy gingerbread biscuits for Mr Kendz’s mother. I initially wanted to use a recipe that didn’t use molasses or honey or those weird ingredients, but they absolutes sucked! So I had to give in, get some golden syrup, and it made the absolute world of difference to the cookies!
They are perfectly chewy and soft, a gorgeous golden colour. They are officially my new favourite biscuits… I tried to make a YouTube video of myself making them…
… But I got distracted and ended up eating them before I could make a complete video…
Last year I decided was my adventure year. I think I did pretty well: I started rock climbing, went on an overlanding expedition through Africa, and Mr Kendz’s and I went camping independently for the first time (and learnt what not to do on future trips). My goal for this year is creativity. I’ve already painted a pot for my coffee plant (check out my Instagram), and I got creative with some chalkboard paint I got as a stocking-filler. Big plans ahead for this year!!! And hopefully it’s also filled with more biscuits just as amazing as these babies.
Makes as many as you want it to (about 35 small cookies, or 20 gingerbread men)
- 125g softened butter
- 100g brown sugar
- 125ml golden syrup
- 1 egg
- 375 plain flour
- 1 Tbsp ground ginger
- 1 tsp cinnamon
- 1 tsp ground nutmeg
- 1 tsp bicarbonate of soda
- Cream the butter and sugar together
- Add the egg and syrup and mix well
- Sift the spices and bicarb together with the flour and add to the wet mixture. Mix well until a well-incorporated dough has formed
- Wrap the dough in plastic wrap and place in the fridge to chill for 20-30 minutes
- Preheat oven to 170
- Roll out the dough to about 4mm thick (fairly thick, almost like shortcrust pastry) and cut into shapes using a cookie cutter
- Place cookies on a grease proof baking sheet/baking paper and place in the oven for 12-15 minutes. Remove when edges start to brown and let cool on a rack