Christmas Cookies

1. Put the syrup, spices and salt and pepper in a saucepan and bring to the boil. Remove from the heat and chill.

2. Cream the butter and Fruisana until smooth. Then add the eggs one by one, whisking all the time. Add the syrup/spice mixture. 

3. Mix in the flour, bicarbonate of soda, baking powder and then the orange juice and grated peel. Divide the mixture into three parts and wrap each in clingfilm. Chill to form a dough overnight.

4. Pre-heat the oven to 190°C / 374°F. On a floured work surface, roll the dough to a thickness of 2mm. Cut the gingerbread mixture into hearts or other desired shapes and make a small hole in the shapes. Transfer to the baking sheets lined with greaseproof paper and bake until crisp and light brown for 8 to 10 minutes.

5. Let the cookies cool on a wire rack and then decorate with melted white chocolate. Wait for the chocolate to harden, then thread ribbon through the hole and tie it into a beautiful bow, ready to hang on the tree or for use as tags with gifts.

Makes 60
 
200g dark syrup/molasses
3tsp ground cinnamon
2tsp ground ginger
2tsp ground cloves
½ tsp finely ground black pepper
½ tsp salt
300g margarine or butter
250g Fruisana Fruit Sugar
3 eggs
Grated peel and juice of 1 orange
800g sifted plain flour
2tsp bicarbonate of soda

Decoration:
White chocolate