Christmas ginger bread biscuits

Christmas gingerbread biscuits

Ingredients

100g Unsalted butter 100g Light brown soft sugar 3 tbsp golden syrup 250g Plain white flour ½ tsp bicarbonate of soda 1 tsp ground ginger 1 tsp ground cinnamon Zest of ½ orange 1 Free range egg, beaten 115g Icing sugar

Method

For the gingerbread biscuits:

Heat 100g unsalted butter, 100g light brown soft sugar and 3 tbsp golden syrup in a pan until melted

Put 250g white flour, ½ tsp bicarbonate of soda, 1 tsp ground ginger, 1 tsp ground cinnamon and the zest of ½ orange in a large bowl and pour over the butter mixture. Stir, then mix in 1 free range egg, beaten

Form into a ball, flatten and wrap in cling film, then chill for 30 mins

Preheat the oven to 180°C/fan 160°C/gas 4

On a surface dusted with flour, roll out half the dough to a thickness of 0.4cm (you can freeze the other half)

Cut into house and tree shapes

Bake for 10-12 mins, until just golden

Leave to cool on wire racks

For the icing:

Mix 115g Fairtrade icing sugar with 3 tsp boiling water to make a smooth paste

Spoon into a piping bag with a 0.3mm nozzle and decorate the houses and trees

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