Christmas Gingerbread Recipe

Ingredients

625g plain flour

½ teaspoon of salt

15g bicarbonate of soda

20g ground ginger

10g cinnamon

125g butter

125g light brown sugar

125g dark brown sugar

250g golden syrup

Method

Step 1

Heat the butter, golden syrup and both sugars together in a small pan until melted, stirring occasionally. Set aside to cool for 5 minutes

Step 2

In a separate bowl mix together the bicarb, ginger, cinnamon and flour. Pour in the butter, sugar,  syrup mixture and stir to combine, then use your hands to bring together to form a dough. Add a dash  of milk to combine if needed. The dough will be soft and warm at this point.

Step 3

Put the dough on a sheet of baking parchment, roll out the dough to the thickness of a £1 coin you may need to add a sprinkle of flour between the dough and your rolling pin. Transfer to a baking sheet to keep it flat, then chill in the fridge for 1 hr. top tip, if you don’t have a rolling pin, you can use a roll of cling film

Step 4

Heat the oven to 190C/170C fan/gas 5 and line a large baking sheet with more baking parchment. Remove the dough from the fridge and cut out shapes using a cookie cuter, lift of the parchment you rolled it on and move to your lined baking sheet. Remember to leave space between them as they will spread slightly

Step 5

 Bake for 10-12 mins. (Depending on the size of the cutters you use, they might need a few minutes more or less cooking in the oven). They will start to flood your house with an amazing smell!

 Leave to cool completely on the baking sheet.

Step 6

Meanwhile, mix the icing sugar with 1-2 tbsp water – you want to create a consistency that’s thick and pipeable, and not too thin or it will run. Decorate the cooled biscuits with the icing, sweets or sprinkles

Enjoy your festive baking and don’t forget to come and show me your creations

Merry Christmas

Jess