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

INGREDIENTS

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

METHOD

1. Preheat the oven to 180C/160C fan. Line 2 baking trays with baking parchment.
2. 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.
3. 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.
4. Roll out the dough between two sheets of baking parchment to about ½ cm thick.
5. 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.
6. Bake the biscuits for 10-12 minutes, until golden brown.
7. 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.
8. Leave the biscuits to cool and firm up on the baking tray for 5 minutes before moving them onto a cooling rack.
9. Decorate the biscuits with icing and glitter or sprinkles of your choice.