Use this recipe to make lots of lovely gingerbread biscuits of your choice or even a mini gingerbread house using the gingerbread house stencil document below!
Ingredients
- 250g Plain Flour
- ¼ Tsp Bicarb of Soda
- 2 Tsp Ground Ginger
- 1 Tsp Ground Cinnamon
- 1 Tsp Ground Nutmeg
- 100g Butter, room temp
- 70g Light Brown Muscavado Sugar
- 60g Golden Syrup
- 1 Small Egg
Directions
- Combine the dry ingredients; flour, bicarb, ginger, cinnamon and nutmeg.
- In a separate bowl, whisk the butter and sugar together until pale and fluffy (I use an electric hand whisk). Add the golden syrup and the egg and whisk again. If the mixture looks like it has split, continue whisking on a high speed to bring it back together.
- Sift the dry ingredients into the wet mixture and combine using a wooden spoon. Bring the ingredients together using your hands. You should now have an even textured dough.
- Keep the dough in the bowl, cover with Clingfilm and place in the fridge for about an hour until it has firmed up.
- After one hour, preheat the oven to 180˚C. Remove the dough from the fridge and place on a lightly floured work surface. Roll the dough out to about 5mm thick. Use a cookie cutter, or a selection, of your choice to cut as many shapes as you can from the rolled dough. Place the biscuits onto lined baking trays and bring together the leftover dough. Repeat the rolling and cutting process until you have used all of your dough.
- Bake the gingerbread in the oven for 8-10 minutes until lightly golden. They will remain soft for the first few minutes – don’t be afraid and over cook them.
- After a few minutes, turn the biscuits onto a wire rack to cool.
- Now for the fun part: Once cool, decorate your gingerbread biscuits however you like. I like to dip them in melted chocolate and use writing icing for little details or pipe icing onto them and cover in sprinkles!
