Is there anything more Christmassy than gingerbread biscuits? Especially if they’re decorated with icing and sweets. This recipe is an ideal one to do with the family and you can get really creative with the decorating.

You could make them as gifts for your friends and family or even have them as fun, edible place settings for Christmas day. Allow about half an hour for prep, 15mins for cooking and an hour or so to cool before decorating. Ideally decorations will need a further 1-2 hours to dry but we’re sure you’ll have trouble waiting that long.

Ingredients

350g plain flour

100g butter

175g brown sugar

1 egg

4 tbsp golden syrup

1 tsp bicarb of soda

1 tsp ground ginger (add a second tsp for a real ginger kick!)

1 tsp ground cinnamon

Method

Ready-made writing icing and sweets to decorate if desired

Pre-heat your oven to 180 degrees, have a baking tray ready and line with parchment to make the biscuits easy to remove. Measure your ingredients with these handy silicone measuring cups.

Sift the flour, bicarb of soda and spices into a large bowl and mix together evenly. Add the butter in small chunks and mix with a spoon (or blend in a food processor) until the mixture resembles breadcrumbs. Next stir in the sugar until it’s evenly spread out.

In another bowl, beat the egg and golden syrup together and add to the mix. Mix all together until it clumps together into a dough.

On a floured surface, knead the dough lightly until nice and smooth. Leave to chill in the fridge for 15 mins wrapped in clingfilm.

Remove the dough and roll out to the thickness of a pound coin. Using cutters, cut out to desired shaped. Place out on a baking tray with room between each and cook for 12-15 mins. Leave to cool for 10 minutes on the tray whilst it’s soft, then move the biscuits to a cooling rack. Be careful when transferring as they’ll still be soft and won’t harden until they are full cool. Once the gingerbread is fully cooled, decorate with writing icing and sweets if desired.

Mason Cash image

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