Something Sweet for December: A Gingerbread Cookie Recipe

Every Christmas, no matter how busy the season gets, I try to carve out one afternoon for baking. Messy kitchen, sticky hands with my two boys, and delicious treats to eat or share with friends who stop by during the festive season. Nothing helps me settle into Christmas quite like this.

With our December Candle Club boxes making their way to homes now, I thought I'd share my go-to gingerbread cookie recipe. These soft, gently spiced cookies are sturdy enough for decorating... or equally good eaten warm straight off the tray (highly recommend).

If you've got a free afternoon coming up, this is a lovely one to bookmark for the lead-up to Christmas — whether you're baking with kids, friends, or just for yourself.

Top tip: finish with a delicious drink and The Holiday for good measure.

Gingerbread Cookie Recipe

Soft, spiced, and perfect for decorating!

Ingredients

• 2 cups plain flour

• 1 cup sugar (brown sugar works beautifully)

• 1 tablespoon ground ginger

• ½ tsp baking soda

• 1 tsp ground cinnamon

• 150g butter, cubed

• 1 egg, beaten

• 1 tablespoon maple syrup(You can also make your own by gently boiling sugar and water)

Method

1. In a bowl, mix together the flour, baking soda, ginger and cinnamon.

2. In a separate bowl, cream the butter and sugar until light and fluffy.

3. Beat in the maple syrup and egg.

4. Gradually mix in the dry ingredients until a dough forms.

5. Wrap the dough in cling film and chill for 30–60 minutes (or overnight if you’re planning ahead).

6. Roll out on a lightly floured surface to about 5mm thick.

Pro tip: Pop your cookie cutter in the fridge for 10 minutes before cutting — it gives you cleaner, sharper edges.

7. Bake at 175°C for 8–10 minutes, until the edges are just set.

8. Cool completely before decorating.

Simple White Frosting (Perfect for Decorating)

Ingredients

• 2 cups icing sugar

• 2–3 tbsp milk

• ½ tsp vanilla extract (or a dash of maple syrup)

Whisk together until smooth.

• For piping: keep it thick.

• For flooding or spreading: thin it slightly with extra milk, a few drops at a time.

I hope this recipe finds its way into your December in some small, cosy way — maybe alongside a lit candle, a favourite playlist, and a moment of calm in an otherwise busy season.

And to our Candle Club members: thank you, always, for welcoming these little seasonal rituals into your homes. It means more than you know 🤍.

From Garden to Table: The Perfect Winter Pumpkin Pie

There's something magical about creating a dessert from ingredients you've grown with your own hands. As winter settles in and the last of our New Zealand Boer pumpkins sit proudly on the kitchen counter, there's no better time to transform these golden treasures into the ultimate comfort dessert – homemade pumpkin pie.

This year, we decided to try our hand at growing New Zealand Boer pumpkins in our garden. These beautiful, robust pumpkins are perfect for our climate and, as we discovered, absolutely divine in pies. Watching them grow from tiny seedlings to magnificent orange globes was a journey in itself – one that made every bite of our winter pies taste even sweeter.

The Boer pumpkin's dense, sweet flesh and smooth texture make it ideal for baking. Unlike some varieties that can be watery or stringy, these pumpkins hold their own beautifully in desserts, creating that perfect creamy consistency we all crave in a good pumpkin pie.

Preparing Your Garden Pumpkin

Before we dive into Mrs. J. Braun's treasured recipe (discovered in an old cookbook and too good not to share), you'll need to prepare your pumpkin. Cut your Boer pumpkin in half and roast the halves cut-side down at 200°C for about 45 minutes, or until the flesh is tender. Once cooled, scoop out the flesh and either mash by hand for a rustic texture or blend until smooth for that silky finish.

Garden-to-Table Pumpkin Pie

Ingredients:

• 2 cups fresh roasted Boer pumpkin puree

• 2 eggs

• ¾ cup sugar

• 1 tsp. cinnamon

• ½ tsp. ginger

• ½ tsp. nutmeg

• ½ tsp. salt

• 1 cup milk

• 2 tbsp. flour

For the homemade crust:

• 1¼ cups flour

• ¼ tsp salt

• ½ tsp sugar

• ¼ cup ice water

• ½ cup cold butter

The Method

Start with your pie crust – there's something deeply satisfying about making it from scratch when you've already invested so much love into growing your main ingredient. Mix the flour, salt, and sugar, then work in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Roll it out and line your pie dish with care.

For the filling, whisk together your garden-fresh pumpkin puree with the eggs until smooth. In a separate bowl, combine all the dry spices – the cinnamon, ginger, nutmeg, and salt. There's something about the aroma of these warming spices that instantly makes any kitchen feel like home on a cold winter's day.

Gradually fold the spice mixture into your pumpkin base, then slowly incorporate the milk and flour. The mixture should be smooth and velvety, carrying the essence of your garden and the promise of cozy evenings ahead.

Pour this golden mixture into your unbaked pie shell. Bake at 200°C for 10 minutes, then reduce the heat to 160°C and continue baking for another 25 minutes, or until a knife inserted in the center comes out clean.

The Perfect Winter Moment

As your pie bakes, your home will fill with the most incredible aroma – one that speaks of harvest time, family gatherings, and the simple pleasure of creating something beautiful from the earth.

Serve your garden-to-table pumpkin pie with a dollop of fresh cream or a scoop of vanilla ice cream.

There's no better way to celebrate the fruits of your labor and welcome the cozy winter months ahead. After all, the best ingredients don't come from the store – they come from the heart, the hands (and in this case) the humble patch of earth in your own backyard.

What's your favourite way to use homegrown produce in winter desserts? We'd love to hear about your garden-to-table recipes!