There’s something wonderfully comforting about baking in the days leading up to Christmas — the warmth of the oven, the scent of spices in the air, and the quiet satisfaction of creating something by hand.

This year I baked a batch of homemade ginger cookies, rich with that familiar blend of spice and sweetness that instantly feels like Christmas. The dough came together beautifully, and once baked, the cookies had just the right balance of crisp edges and a soft, slightly chewy centre.

I started by drizzling melted chocolate over the cooled cookies, letting it set into delicate ribbons of sweetness. Then I added the decorations — sugar-craft holly leaves and tiny red berries — which sat perfectly on top and gave each biscuit a lovely festive finish. The little pops of colour made the tray look wonderfully seasonal — almost too pretty to eat (almost!).

They looked lovely arranged on a plate, perfect for sharing with family over a cup of tea and a bit of holiday chatter. Baking these felt like pressing pause during the busy season — a small, cosy moment of creativity and tradition.