The deliciously moreish gingerbread cookie recipe beloved by the royal family will be a staple of their festive celebration this year – and it’s easier to recreate than you may think
With Christmas just around the corner, there’s no better way to get into the festive spirit than indulging in a spot of last minute baking, with the comforting scent of freshly baked goods bringing a smile to any British home this festive season.
From mince pies to Christmas pudding, there’s no shortage of delicious recipes to get stuck into, but one foolproof delicacy in particular – the humble gingerbread cookie, has earned the royal seal of approval.
A keen baker much like his mother Princess Kate, Prince George alongside siblings Princess Charlotte and Prince Louis have been caught on camera on multiple occasions baking over the festive season – including back in 2019, when at the tender age of just 6 years old, he mixed up a Christmas pudding batter alongside his great grandmother the late Queen Elizabeth.
READ MORE: Royal family’s fool proof mince pie recipe that’s fit for a King
This year however, royal fans can recreate on the many treats set to line the table at King Charles’ annual festive celebration, as Buckingham Palace has released the recipe used by palace chefs to concoct the moreish treat adored by members of the family both young and old.
“Its always best to let the dough rest, so it’s great if you can make the dough the night before,” revealed one Royal Pastry Chef when the recipe was shared back in 2018. “You can also roll out the dough, cut the shapes and put them in a freezer for an hour. This ensures they keep their shape nicely.”
So how exactly do you make the delicious treat?
Royal Gingerbread Recipe (Makes 10 50mm cookies)
Ingredients
- 200 Grams Self-Raising Flour
- 1 teaspoon of Ground Ginger
- 1 teaspoon of Mixed Spice
- 100 Grams Unsalted Butter
- 75 Grams of Dark Brown soft Sugar
- 25 Grams Granulated Sugar for dusting
- 45 Grams Milk
- Icing to decorate
Method
- Sift together the flour and spices, add the diced butter and crumb together with your fingertips.
- Add the milk to form a paste. Wrap in film and allow to rest for minimum 2 hours (best left over night)
- Pre heat the oven to 180 degrees c
- Roll out to approximately 3mm (but depends on the size of the cookie you wish to make), cut shapes out and lay on to greaseproof paper or silicon mat sprinkle with a little granulated sugar before baking at 180 degrees until set.
- Allow to cool fully on a cooling rack before icing with your choice of design.
