Christmas gingerbread biscuits
Ingredients
100g Unsalted butter
Stir, then mix in 1 free range egg, beaten
100g Light brown soft sugar
Form into a ball, flatten and wrap in cling film, then chill for 30 mins
3 tbsp golden syrup
Preheat the oven to 180°C/fan 160°C/gas 4
250g Plain white flour 1 tsp ground ginger
On a surface dusted with flour, roll out half the dough to a thickness of 0.4cm (you can freeze the other half)
1 tsp ground cinnamon
Cut into house and tree shapes
½ tsp bicarbonate of soda
Zest of ½ orange 1 Free range egg, beaten
Bake for 10-12 mins, until just golden
115g Icing sugar
Leave to cool on wire racks
Method
For the icing:
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.
14
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
