What Yule need
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.