I’m not a fan or winter time, I don’t function properly at all! I’m not an outdoorsy type to embrace the cold and go out exploring. Winter time for means, staying home and hibernating. Gingerbread biscuits are a Christmas favourite in our home, but during the colder months, I like to make the most of staying home and bake with the children. Heres a really easy Gingerbread biscuit recipe for you to make this weekend.
The original source for the recipe was found on the BBC Food Website.
350g Plain flour, plus extra for rolling out
1tsp bicarbonate of soda
2tsp ground ginger
1tsp ground cinnamon
175g light soft brown sugar
1 free range egg
4tbsp golden syrup
Milk if mixture is too crumbly
- Sift together the flour, bicarbonate of soda, ginger, cinnamon, and pour into the bowl of a food processor. Add the butter and blend together until the mix looks like breadcrumbs. Stir in the sugar.
- Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in clingfilm and leave to chill in the fridge for 20 minutes
- Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper.
- Roll out the dough to a 0.5cm thickness on a lightly floured surface. Using cutters cut out the gingerbread shapes and place on the baking tray. leaving a gap in-between.
- Bake 12-15 minutes or until lightly golden brown. Transfer to a cooling rack after 10 minutes.
You will have enough dough to make 2 or 3 batches, I then transfer the cooled biscuits to an airtight container and use throughout the week.
Love Tia x