Prep Time: 40 minutes - Cook Time: 12 minutes - Serves: 10
Is there a biscuit more synonyms with Christmas than gingerbread? All through the season this can be smelled baking away in our house, I love to bake it for gifts.
Sometimes I make it a bit thinner, to get that snap! Other times I love it to have a bit more of a chew and add a few more mm in depth when cutting my shapes.
Pipe it with icing, drizzle it with chocolate, let your children decorate with abundance. This recipe is so simple, yet such a delicious classic treat.
- 380 g plain flour
- 110 g butter or plant-based alternative
- 100 g soft brown sugar
- 160 g golden syrup
- 2 tsp of cinnamon
- 2 tsp ginger
- 1 tsp bicarbonate soda
1. In a bowl, beat together the sugar and spread until light and creamy.
2. Add the golden syrup, and sift in the cinnamon, ginger, bicarbonate of soda, and food colouring.
3. Mix until a rough crumb begins to form, then work the mixture into a smooth dough using your hands.
4. Cover with cling film and chill for 30 minutes. Meanwhile, pre-heat your oven to 180 degrees (adjust accordingly for fan ovens).
5. Lightly dust your work surface and roll the dough until about 6-7mm thick. Be sure to work quickly in a room that is not too hot, or the dough will become sticky.
6. Cut your shapes and transfer on to baking trays, bake in the oven for 10-12 minutes until golden brown. Leave to cool for the most part on the trays, before removing to racks. Leave to cool completely before icing.
NOTE: I’ve found that these biscuits can stick ever so slightly to baking paper, so I would recommend using either silicone sheets or a straight up baking tray for this recipe.
Make sure you tag me in all your bakes @The.Hungry.Tribe