Gingerbread is the ultimate Christmas biscuit. It not only tastes great but will undoubtedly provide some festive entertainment as your housemates battle it out for the position of best biscuit decorator. Get inventive with your designs and the biscuits you manage not to eat straight away can be used to decorate your tree! This recipe makes about 25 biscuits.
- 125g unsalted butter
- 100g brown sugar
- 4 tablespoons golden syrup
- 325g plain flour (plus extra for dusting)
- 1 teaspoon bicarbonate of soda
- 2 teaspoons ground ginger
- 5 tablespoons icing sugar
- Sprinkles of your choice!
- Preheat oven to 170°C / gas mark 3.
- Line two large baking trays with baking paper.
- Melt butter, sugar and syrup together in a saucepan on low heat; stir and remove from heat.
- Sieve flour, bicarbonate of soda and ginger into a bowl.
- Stir melted ingredients into dry ingredients to make a dough.
- Lightly flour a surface and roll dough to a thickness of ½ cm.
- Cut shapes into dough using cutters or templates – gingerbread men, stars, Christmas trees…the options are endless!
- Place shapes on lined baking trays and bake in batches for 9-10 minutes each (until golden brown), then remove from oven.
- Whilst the biscuits cool, mix icing sugar with a splash of water to make thick icing, then drizzle or pipe over biscuits and decorate with sprinkles.
- Store your gingerbread biscuits in an airtight container to last for up to 2 weeks.
Top Tip: Whilst the biscuits are still warm, make holes using a skewer or chopstick so they can be hung on your tree using ribbon or string!
Let us know how yours turn out – send us your winning biscuit designs!
Image and recipe credit: Waitrose.com