Festive recipes: Easy gingerbread biscuits

We’ve already given you the festive recipe for Santa strawberries, and this week at The Treehouse Club we’re ramping up the Christmas feels by whipping up some easy gingerbread biscuits. Here’s how…

What Yule need

  • 100g salted butter
  • 3 tbsp golden syrup
  • 100g dark muscovado sugar
  • ½ tsp bicarbonate of soda
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 225g plain flour
  • 50g icing sugar

Easy peasy instructions

Step 1: Heat the butter, syrup and sugar together in a small pan until melted, stirring occasionally. Set aside to cool slightly.

Step 2: Mix together the bicarb, ginger, cinnamon and flour in a large bowl and then pour in the delicious buttery syrup mixture and stir to combine. Time for a bit of ‘messy play’ next: use your hands to squidge the mixture together to form a dough.

Step 3: Put the soft-at-this-point gingerbread dough on a sheet of baking parchment, shape into a rectangle, and lay another sheet of parchment on top of it. Roll the dough out to a thickness of ½cm. Transfer to a baking sheet to keep it flat, leaving the parchment in place, then chill in the fridge for 1 hr.

Step 4: Have a cuppa while you wait for your dough. You doughtally deserve it.

Step 5: Heat the oven to 190C/170C fan/gas 5 and line a large baking sheet with more baking parchment. Remove the gingerbread dough from the fridge and cut out shapes using a cookie cutter or go wild and create your own.

Step 6: Place the shapes, spread apart, on the lined baking sheet, and bake for 10-12 mins. Leave to cool completely on the baking sheet.

Step 7: Mix up the icing sugar with 1-2 tbsp water (make it fairly thick so it’s easy to pipe – too thin and it will run and turn into a splodgy mess). Once the biccies are cool, decorate with the icing using a piping bag and nozzle, or go freehand if you’re feeling creative.

Step 8. Have another cuppa and have one of your gingerbread biscuits to go with it.

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