The fiery little gingerbread biscuits are full of flavour and perfect with a mulled wine or cider (and they smell heavenly in the oven when baking). This festive gingerbread biscuit recipe is perfect to make with children and can be a fun activity to decorate together. You can also add a hole at the top of each biscuit so that when cooked, you can tie a ribbon on and hang from the Christmas tree.
100g salted butter
2 tbsp golden syrup
1 tbsp treacle
100g soft brown sugar
1⁄2 tsp bicarbonate of soda
2 tbsp ground ginger
1/2 tsp ground cinnamon
225g plain flour
50g icing sugar
Grease and line 2 baking sheets with baking parchment.
Melt together gently in a saucepan, the butter, golden syrup, treacle and sugar and once melted, remove from the heat.
Sift together the flour, bicarbonate of soda and the spices. Gently add the flour mixture to the buttery mixture and mix well until you form a soft dough. Wrap the dough in cling film and pop in the fridge for 30 minutes.
Pre heat your oven to 160 fan/gas 4.
On a floured surface, gently roll out the dough. It will be quite soft, so make sure the rolling pin and the surface are well floured to avoid sticking/tearing. Using cutters, cut your shapes and place the biscuits onto the baking tray. Reform the dough and repeat as needed.
Bake the biscuits in the oven for 10-15 minutes (depending on the size of your shapes) until the centre of the biscuits feel slightly firm when pressed lightly with a finger tip. Leave them on the tray to cool slightly before trying to move as they will be softer, straight from the oven.
I like to add a little water to the icing sugar in a little bowl and then drizzle the biscuits with icing sugar but you can of course decorate as you like.