So, the kids have finished for Christmas! Something we think they will love is helping to make these tasty gingerbread biscuits. They can be decorated and hung on the Christmas tree! Have fun..!
• 100g of unsalted butter
• 50g of golden caster sugar
• 30g of dark brown sugar
• 2 tablespoons of golden syrup
• 1 tablespoon of treacle
• 1 tablespoon of crystallized ginger, chopped finely
• 1 teaspoon of mixed spice
• 1 teaspoon of ground ginger
• 230g of plain flour (and extra for rolling)
• ½ teaspoon of bicarbonate of soda
• Writing icing and small jelly sweets for decoration
In a large, heavy based saucepan heat the butter, sugars, golden syrup and treacle on a medium heat, stirring until it becomes smooth.
Stir in the spices and crystallized ginger, and leave to cook for 1-2 minutes.
Remove from the heat and pour the mixture into a mixing bowl. Begin to mix in the flour and the bicarbonate of soda using a wooden spoon.
When a dough begins to form start to work the mixture with floured hands until the ingredients are fully incorporated. If you feel like the dough is too dry, add a little more melted butter or alternatively add a little more flour if it is too sticky.
Wrap the dough in cling film and then let it rest in the fridge for a minimum of one hour.
Roll dough out on to a floured surface so that it is approximately 1cm thick and cut it in to shapes (stars, trees or gingerbread men all work well).
Use a skewer to carefully make a hole in the top of each biscuit. Remember that the hole will close a little with cooking.
Place the biscuits on a lined baking tray and bake the gingerbread in a pre-heated oven at 180°c (gas mark) for approximately 15 minutes, depending on the size, until they become golden and firm when pressed.
These biscuits become harder as they cool, so be careful not to overcook them.
When they have cooled thread some ribbon through the holes in the top and then decorate them with the icing and sweets.