These gingerbread biscuits are super easy to make and are really fun to shape and decorate with children. Pierce holes in the tops and thread through festive ribbons for great homemade tree decorations (or just eat them straight away, they’re delicious!).
Ingredients (makes about 20 large biscuits depending on the shapes you choose- you can always half it if you only want a few or double it if it’s for a big gingerbread house!):
- 150g soft light brown sugar
- 60g golden syrup
- 30g black treacle
- 40ml water
- 1tsp cinnamon
- 2tsp ginger
- pinch mixed spice
- 190g butter, cubed
- 1tsp bicarbonate of soda
- 450g plain flour
- Optional: white icing for decorating, silver balls, edible glitter, ribbon
- Preheat the oven to 180c.
- Place the sugar, syrup, black treacle, water and spices in a saucepan. Melt together over a medium heat and stir to combine. Take off the heat and add the butter. Allow the butter to melt then stir again. Pour into a large mixing bowl.
- Sift the flour and bicarbonate of soda into the bowl. Stir into the liquid until you have a manageable dough. Add a little more flour if it feels too soft. Cover and set aside for half an hour to firm up.
- Line 2 baking trays with greaseproof paper. Take your dough and roll out to about 3mm on a well floured surface. Cut out shapes with your desired cutters or templates and transfer to the prepped trays. Bake for 10-12 minutes until golden brown and firm to the touch.
- Once cooked, cool the biscuits on a wire rack and decorate as you wish.