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RECIPES BY Rhiannon Lambert

Gingerbread Biscuits

  • 50 minutes
  • 20-25
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Re-Nourish: A Simple Way to Eat Well

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Essential Ingredients

350g plain flour, plus extra to dust
1 tsp bicarbonate of soda
2.5 tsp ground ginger
1 tsp ground cinnamon
Large pinch of salt
110g unsalted butter
75g golden syrup
150g dark brown sugar
1 large egg, beaten
To decorate: white royal icing, red chocolate smarties or m&ms.

Directions

  1. Combine the flour, bicarb, ginger, cinnamon and salt into the bowl of a food processor. Add the butter and pulse until the butter is incorporated and the mix looks like rough bread crumbs. 
  2. Add the golden syrup, sugar and beaten egg into the food processor, then pulse again, until the mixture clumps together and forms a dough (if you find it is much too dry, add a dash of water and blend again). The minute it forms a dough, stop pulsing, wrap the ball of dough in clingfilm, then chill for 30 minutes. 
  3. Preheat the oven to 170°c (fan assisted)/190°c/gas 5.
  4. Turn the chilled dough out onto a lightly floured surface and roll out into a 5mm sheet. Use a selection of Christmas cutters to stamp out shapes (or you can freehand it with a knife!), then transfer them between lined baking trays. Bake for 10-12 minutes, or until firm and darkening around the edges. Leave to cool completely. 
  5. To decorate, prepare your royal icing according to the packets instructions (or use a pre-made one!), then decorate the gingerbread cookies however you wish.