As I’ve mentioned before, unlike the rest of my Smudged team, I am still a student. This means, funds are usually quite tight but at Christmas I still love to give a lil something to show my loved ones that I still do love them and appreciate them.
This is a really quick scrub recipe that smells incredible. I picked up all of the ingredients from my nearest grocery store for under R50. The jar, that’s up to you, I used one that I’d had at home that was clean and sterilized by boiling it in hot water or you can grab a nicer looking one from Mr Price Home or a mason jar from Pick ‘n Pay.
First off, you’ll need brown sugar (I chose Demerara because I really love the dark colour but I also use it often when baking), vanilla essence, ground ginger, ground cinnamon, ground nutmeg and canola oil. You can use grapeseed oil, sweet almond oil, clarified coconut oil or olive oil but like I said, I wanted to keep this entire project under R50.
Start by measuring out how much sugar you need for your jar, mine needed slightly over a cup. Then mix in your spices. Start off with the tiniest bit and add a little more. I love the smell of cinnamon so I added 1 tsp ginger, 1 tsp cinnamon, 1/4 tsp nutmeg and around 2 tsp of vanilla. If your jar is smaller than mine, I suggest starting with tiny amount of everything at once and adding a little bit more ginger and cinnamon as you go along until it smells delicious. Mix these together really well so that there isn’t any clumps of spices sticking together.
Give it a sniff. Does it smell like gingerbread cookies? Almost, but it’s missing something almost buttery right? Right.
Pour in very slowly some canola oil and mix it in well. You want to coat the sugar but not drown it.
Finally, place it into your jar. Wash your hands and start decorating it like a Pinterest board cover depended on it. I chose to go with a simple string against this gold lid. Another bonus is that ginger is naturally good for stimulating the skin and helping to combat cellulite.
Now that you have the scrub, all you need is the cookies.
Gingerbread Cookie Dough
350g flour + extra for rolling
1/2 cup softened butter
1/2 cup of demerara/brown sugar
3 tbsp golden syrup
1 tsp baking soda
1 tsp ground ginger
1 tsp cinnamon
1 tsp vanilla essence
1 egg (or 1/4 mashed banana if you are vegan!)
pinch of salt
- Cream the butter and sugar together until it turns a paler honey colour
- Mix in the golden syrup, ground ginger, cinnamon, vanilla essence and salt
- Blitz up the egg and add to the butter mix
- Add the baking soda to the flour and mix.
- Slowly scoop in the flour in 3 sections and mix it properly into the butter mix until it forms a dough.
- If I have no intention of rolling them out and using a cookie cutter, this is the time I’ll usually place the entire dough on a long piece of cling-wrap and fashion a cookie dough sausage in the cling-wrap. It makes it more convenient for when you want cookies on demand (which is also why I’m not writing for a diet/fitness blog)
- Or, cover with cling-wrap and leave in the fridge to chill for around an hour.
- Preheat the oven to 180 degrees celsius
- If you’ve made a cookie dough sausage, once you’ve allowed it to chill you can remove a piece of the cling-wrap that you need and slice 1cm thick cookie rounds and place it onto a baking sheet. Alternately, you can dust a surface with a bit more flour and roll out the dough to about 8mm thick and use a cutter to make which ever shapes you need
- Bake for approximately 10 mins or until golden brown. Leave to cool completely and then decorate as pleased.
There we have it a purse friendly gift and an extra something for you too!
Love and gingerbread dreams,