A quick festive recipe for you today. I was planning on making some biscuits to photograph but time got away from me again. We use this recipe all year round to make gingerbread people and rockets and whatever Piran is in the mood for but it just makes the house smell so Christmassy. I have seen people making reindeers this week with upside down gingerbread men which is genius and if we get a chance I will make some soon.
Makes: 25 gingerbread people (or any number of decorations!)
125g unsalted butter
100g dark muscovado sugar
4 tbsp golden syrup
325g plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger
Supercook Writing Icing (optional)
1.Preheat the oven to 170°C, gas mark 3. Line baking trays with baking parchment. Melt the butter, sugar and syrup in a medium saucepan, stirring occasionally, then remove from the heat.
2.Sieve the flour, bicarbonate of soda and ginger into a bowl and stir the melted ingredients into the dry ingredients to make a stiff dough.
3.Turn out onto a lightly floured surface and roll to a thickness of about 5mm (I do this between two layers of cling film, no mess). Dip biscuit cutters into flour before cutting the dough, or cut around templates. Place the shapes onto the lined baking trays and bake, in batches, for 9-10 minutes until light golden brown.
4.Remove from the oven. While still warm, and using a skewer or chopstick, make any holes that you will need to hang up the biscuits with ribbon.
5.When completely cool, decorate with the icing. The gingerbread biscuits can be stored in an airtight container for up to two weeks.