Christmas Gingerbread is a staple of every Christmas, and there is no better recipe than this one from Susie Burrell that uses the delicious Mayver's Skin On Peanut Butter. If you're looking for the best Christmas dessert for your table this year, then look no further.
Place butter and peanut butter in a medium mixing bowl. Mix well with an electric beater until light and fluffy. Add sugar, egg and vanilla and pulse until well combined.
Stir in spices and flours. Place in the fridge for 1 hour to rest.
Preheat the oven to 180C/160C (fan-forced) and line three baking trays with baking paper.
Use a lightly floured rolling pin to roll out dough on a large sheet of baking paper until 4-5mm thick. Cut out gingerbread men with your desired cutter and place onto lined baking trays. Repeat with remaining mixture.
Bake for 10 minutes or until golden.
RECIPE TIP: If you’re looking for an alternative to brown sugar, try honey or rice malt syrup.
Ingredients
Directions
Place butter and peanut butter in a medium mixing bowl. Mix well with an electric beater until light and fluffy. Add sugar, egg and vanilla and pulse until well combined.
Stir in spices and flours. Place in the fridge for 1 hour to rest.
Preheat the oven to 180C/160C (fan-forced) and line three baking trays with baking paper.
Use a lightly floured rolling pin to roll out dough on a large sheet of baking paper until 4-5mm thick. Cut out gingerbread men with your desired cutter and place onto lined baking trays. Repeat with remaining mixture.
Bake for 10 minutes or until golden.
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