The kids love it, and I enjoy them having so much fun. A friend of mine told me that on Christmas Eve they put a plate with Christmas cookies and and a glass of milk onto the window sill or balcony for Santa, in case he would be hungry. In the morning on Christmas Day, the glass of milk would be empty and Santa had a bite or two of the Christmas cookies, and of course, he left the gifts under the tree. I love that. I think we will do that too.
I will offer Santa my Gingerbread cookies. These cookies put me back to the times when I was a kid waiting for Santa. I baked numerous batches in the last few days, as I chomp down half a dozen myself with a glass of milk, just like Santa.
1/2 teaspoon baking soda
1 teaspoon ground ginger
4 tablespoons unsulphured molasses
Sift together flour with baking soda and spices. Stir in the sugar. Cut butter into small pieces. With your fingers, rub butter into the flour mixture until it resembles a coarse meal.
In a small bowl, lightly beat the egg. Add the molasses and stir until combined.
Combine wet and dry ingredients and knead until well combined. The result should be a rather firm dough. Form a disc out of the dough and wrap tightly in cling film. Keep refrigerated for at least an hour.
Preheat oven to 190C/375F. Line large baking sheet with parchment paper.
Take the dough from the fridge and let it soften at room temperature. Once it’s soft enough to roll, remove cling film.
On a lightly floured surface roll out the dough until its about 1/4 inch/5mm thick. Cut cookies with your favorite cookie cutters and place on prepared baking sheet. Bake for about 8-10 minutes, or until golden. Let cool completely on wire rack, before decorating with your favorite icing. Or eat them just plain.