Oh, the tree is up and I am starting to feel very festive! I love making these gingerbread biscuits, I have a tree shaped cutter which I use. I hung them all over the tree one year but put them up too soon and as they softened they dropped off the tree one by one! Much better to just eat them but I do love the traditional decorations! I am going to make these as part of the hampers we are making for our parents for Christmas.
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.