12 Days of Christmas Cookies: Day 1-Gingerbread Corgis

Gingerbread men and reindeers are far too unoriginal, right? Why not try something different, and in this case, I’m making a gingerbread version of my favourite dog ever, the Corgi! If you know me personally, you will be well aware that I am obsessed with Corgis, and when my boyfriend gifted me these amazing Corgi Cookie Cutters, I had to use them.

This gingerbread recipe can be used for so many different things. The dough can be refrigerated and kept for a period of time, so you can make it in advance, like I did for this recipe and bring it out for when it’s needed.



175g butter or margarine 

175g light muscovado sugar 

2 eggs- beaten 

450g plain flour 

2 tsp baking powder 

2 tbs ground ginger

2 tsp mixed spice 


Pre-head oven to 180°c. Line a flat baking tray with grease-proof paper. 

Combine the plain flour, baking powder and spices together. In a separate bowl, cream the butter/margarine and muscovado sugar together, then add in the beaten egg, mixing well. Finally, add the dry ingredients into the butter mixture and stir until a soft smooth dough is formed. Wrap in cling film or grease-proof paper and refrigerate, or roll out on a floured surface straight away. 

Cut out your desired shape from the dough and place the shapes onto the lined baking tray. Depending on the thickness of your gingerbread, bake for around 5 minutes, checking on the cookies. 

Once they are baked, remove from the oven and let them cool before decorating. 




This is my favourite part of baking! Feel free to get creative and do what you like with the cookies. I decided to add marzipan Christmas jumpers and festive jingle bell collars to my Corgis.



Let me know what you think!



Triple Chocolate Cookies

I’ve always struggled with cookies.. Can never get them perfect or ‘right’ twice! This recipe is different. I’ve tried and tested it out numerous times and I can say they’ve been identical. Using this recipe I managed to make 15 medium size cookies.


1 cup butter
1 cup sugar
1/4 soft brown sugar
1 egg
1 cup self-raising flour
1tsp baking powder
1tsp sodium bicarbonate (baking soda)
1/2 cup cocoa powder
1tbs milk (only if you find mixture too dry!)

100g white chocolate (I used milky bar)

100g dark chocolate (I used Lindt 70% dark chocolate)


Pre-heat oven to 200 degrees C.
Cream together butter and sugar
Mix in egg
Add all dry ingredients

Chill the dough in the fridge for at least 10 minutes. 

Spoon the dough onto lined baking trays- ensuring they are evenly spread out. 

Bake for 10-12 minutes.. Keeping an eye on them!
Allow to cool on a metal wire rack.

Enjoy! x