Gingerbread biscuits

What’s not to love about receiving a surprise bag of gingerbread biscuits from your neighbours in the run up to Christmas?

We spend a day baking up biscuits, sometimes icing them, and certainly bagging them up and going to our neighbours homes to give them out.   Call it part of our Advent tradition.

They not only taste great, they smell great too.  Plus they’re super easy to make.  Should you care to use a pastry cutter and make them into men, or women, or reindeer or even llamas then go ahead.  That’s part of the fun.

This is our go-to recipe, that we’ve used for years:

350g plain flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
2 tsp ground ginger
125g room temperature butter cut in to small pieces
175g light soft brown sugar (or muscavado for a darker colour)
1 egg
4 tbsp golden syrup

Icing sugar
Food colour (if you wish)
Food decorations of your choice

Heat: 180c/160c fan/gas 4


Mix together flour, bicarbonate of soda, ginger, cinnamon in a bowl.
Add the butter and with a mixer, blend until like breadcrumbs.
Add the sugar.
Lightly beat the egg and golden syrup together and add until mixture clumps together.
Take the dough from the bowl on to a floured smooth surface and knead until smooth.
Wrap in clingfilm and put in fridge for 15 minutes and preheat oven.
Line baking trays with greaseproof paper.
Put a little more flour down on the smooth surface and roll out the dough.
When half centimetre thick you can cut your biscuits into shapes making good use of all the scraps, re-rolling and cutting until there are no scraps left.
Bake for 12 minutes or until lightly golden brown.
When the biscuits have hardened place on a wire rack to finish cooling.
Once cool, decorate to your hearts content.

We always put half a dozen in a bag, tied with a ribbon.  Small yet perfectly formed.