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If you’re staying with us over the festive season you’ll be gifted some special Swallowtail Hill Christmas extras to help get your holiday off to a festive start.

As you know, when you arrive you hop on our buggy to be driven to your accommodation – at this time of year we like to imagine it’s the closest thing we can offer to a sleigh-ride – maybe we’ll add some bells or sing to you as we go (ok we promise not to!).

As you climb aboard we’ll hand you a trug of treats to take with you, stuffed with goodies like a flask of mulled wine, a jar of Christmas tea, some savoury snacks, and these wonderful gingerbread and white chocolate cookies. 

The recipe is courtesy of the amazing food writer and blogger – Jane’s Patisserie – and if you don’t already follow her on Instagram hop to it! Her bakes and treats are amazing and these cookies are no exception.  Ok, so Chloe and I have baked and eaten a considerable number of them – because we had to be sure that you’d like them (that’s our excuse and we’re sticking to it). And the verdict is – you’re going to love them – they taste like Christmas.  If you’re not booked to stay with us for Christmas (there’s still time – we’ve just a few spaces left!) – you can still enjoy these treats at home because here’s Jane’s recipe:


125 g Unsalted Butter
175 g Dark Brown Soft Sugar (or light brown)
1 Large/Medium Egg
1 tsp Vanilla (optional!)
280 g Plain Flour
1 + 1/2 tsp Ground Ginger
1/2 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1 + 1/2 tsp Baking Powder
1/2 tsp Bicarbonate of Soda
1/2 tsp Sea Salt
300 g White Chocolate Chips/Chunks


Add your unsalted butter and dark brown soft sugar to a bowl and beat together until creamy.

Add in your egg, and beat again. If using vanilla, add it in now!

Add in the plain flour, ground ginger, ground cinnamon, ground nutmeg, baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed!

Add in the chocolate chips and beat again until they’re distributed well!

If you want large cookies weigh your dough into eight cookie dough balls – about 120g each.  We make double that number of a slightly smaller size of around 60g each.

Once they’re rolled into balls, put your cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so.

Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular.. If your oven runs hot, go for 160C-170c.

Take your cookies out of the freezer/fridge and put onto a lined baking tray.  Space them out!

Bake the cookies in the oven for 12-14 minutes if you’re cooking large ones, or 9 minutes for smaller ones.

Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling.


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