Gingerbread cookies

makes about 25

Rating (1 ratings)


125 g butter or margarine, softened
150 ml Dansukker Brown Sugar
100 ml Dansukker Dark Muscovado Sugar
1 egg
350 ml plain flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tbsp gingerbread spices
150 ml raisins
100 ml milk chocolate, finely chopped
100 ml chopped or slivered almonds


Whisk the butter or margarine and both types of sugar. Add the egg. Combine the remaining ingredients and work into the mixture. Shape the dough into balls and place on parchment-lined baking sheets. Sprinkle with a little chopped or slivered almonds if desired. Bake in the centre of the oven at 175 °C for approx. 12 minutes. Leave to cool on a wire rack. Store in a dry place.

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