We all know that ginger is the spice of life in more ways than one. Particularly at Christmastime, when it’s icy outside – both ginger hair and gingerbread biscuits are a welcome warming technique in winter!
As part of our Ginger Advent Calendar 2017, embrace the gingerness with this recipe for gingerbread biscuits.
350g plain flour, plus extra dusting for rolling out
125g unsalted butter, cut into small cubes
175g light soft brown sugar
4 tbsp golden syrup
1 tsp bicarbonate of soda
2 tsp ground ginger (yay!)
1 tsp ground cinnamon
Writing icing and other bits for decorating
How to do it
1. Use a sieve to sift the flour, bicarbonate of soda, ginger and cinnamon into a blender.
2. Add the butter and blend until the mix looks like (ginger) breadcrumbs. Stir in the sugar.
3. Lightly beat the egg and golden syrup together, then add to the blender and pulse until the mixture sticks together.
4. Knead the dough in your hands until smooth, then wrap in clingfilm and leave to chill in the fridge for approx. 15 minutes.
5. Meanwhile, preheat the oven to 180C/350F/Gas 4. Line two baking trays with greaseproof paper.
6. After 15 minutes of chilling out in the fridge, roll out the dough on a light dusting of flour to a 0.5cm thickness.
7. Using cutters (or get creative by making your own shapes!), cut out shapes and place on the baking tray. Make sure there’s a gap between each one.
8. Bake for 12-15 minutes until the gingerbread is a light golden-brown colour (or for lack of a better word…ginger).
9. Cool on the tray for 10 minutes and then transfer to a wire rack.
10. When 100% cool, decorate with writing icing and fun decorations!
Original recipe taken from BBC Food