Gingerbread men and reindeers are far too unoriginal, right? Why not try something different, and in this case, I’m making a gingerbread version of my favourite dog ever, the Corgi! If you know me personally, you will be well aware that I am obsessed with Corgis, and when my boyfriend gifted me these amazing Corgi Cookie Cutters, I had to use them.

This gingerbread recipe can be used for so many different things. The dough can be refrigerated and kept for a period of time, so you can make it in advance, like I did for this recipe and bring it out for when it’s needed.

Ingredients: 

175g butter or margarine 

175g light muscovado sugar 

2 eggs- beaten 

450g plain flour 

2 tsp baking powder 

2 tbs ground ginger

2 tsp mixed spice 

Method: 

Pre-head oven to 180°c. Line a flat baking tray with grease-proof paper. 

Combine the plain flour, baking powder and spices together. In a separate bowl, cream the butter/margarine and muscovado sugar together, then add in the beaten egg, mixing well. Finally, add the dry ingredients into the butter mixture and stir until a soft smooth dough is formed. Wrap in cling film or grease-proof paper and refrigerate, or roll out on a floured surface straight away. 

Cut out your desired shape from the dough and place the shapes onto the lined baking tray. Depending on the thickness of your gingerbread, bake for around 5 minutes, checking on the cookies. 

Once they are baked, remove from the oven and let them cool before decorating. 

Decoration: 

This is my favourite part of baking! Feel free to get creative and do what you like with the cookies. I decided to add marzipan Christmas jumpers and festive jingle bell collars to my Corgis.

 

Let me know what you think!