Baking these most certainly brought out the child in me. They were huge fun to make and part of a batch of bakes and biscuits for a Charity Fair. I used the Lakeland Christmas Snowflake cutters for these. This is the dough I used to make the tiny gingerbread men on top of the gingerbread cupcakes.
Ginger Bread Biscuits
For the Biscuits
- 350g plain flour
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 2 tsp ground ginger
- 100g unsalted butter, cut into small cubes
- 175g soft brown sugar
- 1 egg, beaten
- 4 tbsp golden syrup
- Preheat the oven to 180C/160C fan. Line 2 baking trays with baking parchment.
- In a bowl, mix together the flour, bicarbonate of soda, salt and ginger. Add the butter and, using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.
- In a jug, beat together the egg and golden syrup and pour into the flour mixture. Mix, then knead the mixture until it becomes a smooth dough.
- Roll out the dough between two sheets of baking parchment to about ½ cm thick.
- Using Christmas shaped biscuit cutters cut out the biscuits and place them a little apart onto the trays. If you want to be able to hang them up make a hole at the top of each biscuit with a drinking straw before baking.
- Bake the biscuits for 10-12 minutes, until golden brown.
- Remove the baking trays from the oven. Should the holes have closed during baking, push the straw into the biscuits again while they are still hot.
- Leave the biscuits to cool and firm up on the baking tray for 5 minutes before moving them onto a cooling rack.
- Decorate the biscuits with icing and glitter or sprinkles of your choice.