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Camp Coffee Gingerbread Latte with Gingerbread Cookies

Camp Coffee Gingerbread Latte with Gingerbread Cookies

Serves: Gingerbread Latte: 4 small drinks or 700ml, Gingerbread Biscuits: 50-60 mini or 24 medium cookies

Level: easy

Prep Time: Gingerbread Latte: 15 mins, Gingerbread Biscuits: 30 mins
Cook Time: Gingerbread Biscuits: 12 mins


  • 2 tsp ground ginger
  • 1 ½ tsp cinnamon plus extra to serve
  • Pinch of nutmeg
  • 2 tbsp ginger syrup from a jar of stem ginger or any ginger drinks syrup
  • 2 tsp soft brown sugar
  • 500ml whole milk
  • 2 tbsp Camp Coffee
  • 200g whipped cream
  • Dusting of cinnamon and mini gingerbread biscuits to serve

For the Gingerbread Cookies

  • 350g plain flour plus extra for dusting
  • ¼ tsp salt
  • 2 tbsp ground ginger
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 125g unsalted butter at room temperature
  • 135g light brown sugar
  • 75g treacle
  • 1 egg
  • 1 ½ tbsp Camp Coffee
  • ¼ tsp salt

For the Icing

  • 3 tbsp royal icing sugar
  • 2 tsp Camp Coffee
  • A little water to loosen as needed

You’ll need

  • Stand mixer with paddle attachment or bowl and wooden spoon
  • Rolling pin
  • Baking trays
  • Cookie cutters
  • Piping bag with a small round nozzle or hole snipped in the end


  2. 2. In a medium saucepan, combine the spices, sugar and stem ginger syrup with the milk and heat gently, whisking until the sugar has dissolved, heat until piping hot but do not boil. Turn off the heat then whisk in the Camp Coffee.
  3. 3. Pour into glasses and top with whipped cream, a little dusting of cinnamon and a mini gingerbread biscuit.
  5. 5. In stand mixer with a paddle attachment or by hand with a wooden spoon, cream butter and sugar together until combined and softening.
  6. 6. Beat in the treacle until well mixed.
  7. 7. Beat in 1 egg and the Camp Coffee until smooth and slightly lighter in colour.
  8. 8. Mix the salt into the flour then stir the dry ingredients into the wet ingredients with a wooden spoon until smooth and evenly combined.
  9. 9. Wrap the dough with plastic wrap and refrigerate for about an hour to firm up, or you can do this the day before.
  10. 10. Preheat the oven to 170°C fan.
  11. 11. Knead the dough lightly and shape into a flat ball.
  12. 12. On a lightly floured surface, roll out the dough to about 6mm thickness (use pastry guides if you want to keep them all very neat, flat and an even thickness) and cut out shapes with a cookie cutter, place on the trays leaving a little space between them.
  13. 13. Bake for about 10-12 minutes or until edges are just golden brown. Let cool on a rack.
  14. 14. Mix the Camp Coffee essence into the royal icing sugar, and gradually add a few drops of water at a time, mixing well to remove lumps until you have a smooth, soft peak piping consistency. Place into a piping bag and decorate as shown.

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