Get the latest OK! breaking news on WhatsAppOur community members are treated to special offers, promotions and adverts from us and our partners. You can check out at any time. More infoJoin us on WhatsApp With Christmas just around the corner, ‘tis the season to bake lots of delicious (and festive) treats. From mouthwatering Tiramisu to Camembert crème brûlée, it’s no secret that one of the best things about the festive season is the array of food on offer. And among the trays of mince pies and piles of Christmas pudding, a Christmas classic that never goes amiss is a healthy dose of gingerbread. But rather than putting together a sugary house or grabbing the cookie cutter to make a village of people, whipping up some gingerbread cookie bars is a great twist on the classic.
Gingerbread cookie bars are a twist on the classic gingerbread option
(Image: Supplied)
Read More
Related Articles
Our ‘best ever’ Brussels sprouts that take just 5 minutes
Read More
Related Articles
Make-ahead Tiramisu that is ‘perfect Christmas pudding alternative’
Gingerbread cookie bars Makes 16 Ingredients 190g unsalted butter, softened 125g light brown sugar 65g granulated sugar 2 medium eggs 1 tsp vanilla extract 225g plain flour 1 tsp bicarbonate of soda 2 tsp ground ginger 1 tsp ground cinnamon 1 tsp salt 200g white chocolate chips 16 mini gingerbread men, to decorate For the glaze 70g icing sugar, sifted 1 tbsp milk
Fitwaffle’s Baked In One is out now
(Image: Supplied)
Method Preheat the oven to 180°C/ 160°C fan/gas 4 and line a 20cm square baking tin with non-stick baking paper. Put the butter and both sugars into a large mixing bowl and beat until light and fluffy. Add the eggs and vanilla extract and mix together with a wooden spoon until just combined. Fold in the flour, bicarbonate of soda, ground ginger, cinnamon and salt until only a few streaks of flour remain. Fold in the chocolate chips until evenly distributed. Scoop the cookie dough into the tin and smooth it out to the edges. Bake for 20 to 25 minutes until the edges are slightly cracked and there is still a very slight wobble in the middle. Remove from the oven and leave to cool completely in the tin before making the glaze. In a small bowl mix together the icing sugar and milk until smooth. It should slowly drizzle off the spoon. If it’s too runny add a little more icing sugar. If it’s too thick, add a little milk. Drizzle the glaze over the cookie bars, then place the mini gingerbread men on top so there will be one for each bar. Leave to set, then cut into 16 squares and enjoy! Tip: Store in an airtight container for up to five days. Feel free to reheat the bars to make them warm and gooey again. Recipes from fitwafflekitchen on Instagram: instagram.com/fitwAfflekitChe
