My Gingerbread biscuits are the perfect sweet treat to make for Halloween Trick or Treaters or Christmas gifts. They smell and taste absolutely amazing but if you make too many, don’t panic as they also freeze well in tightly sealed freezer bags.
I’ve got a whole plastic tub full of different cookie cutters from gingerbread men (and women) to Christmas trees, Santas, cats, bats and witches! Just use whatever cutters you fancy.
Enjoy plain or decorate with icing. This is also a great activity for kids who always love making biscuits and will encourage them to learn some cooking skills. Once cooked, cool on wire racks then store in an airtight tin for a few days….that’s if they last that long!
350g/12oz plain flour, plus a bit extra for rolling out
1 teaspoon of bicarbonate of soda
4 teaspoons of ground ginger
1 teaspoon of ground cinnamon
½ teaspoon of mixed spice
175g/6oz light soft brown sugar
4 tablespoons of golden syrup
1 teaspoon of vanilla extract
Turn on the oven to 180C/160C Fan/Gas 4
Sieve the flour, spices and bicarbonate of soda into a food processor bowl. Cube the butter and add to the bowl with the sugar.
Pulse the food processor until the mixture resembles fine breadcrumbs
In a separate bowl whisk the egg, golden syrup and vanilla extract then pour into the rest of the ingredients. Pulse the food processor until the mixture starts clumping together.
Remove the dough and form into a rough ball using hands.
Wrap in clingfilm and refrigerate for 20 min
Roll out to 0.5cm/¼inch thickness onto a lightly a floured surface then stamp out your biscuit shapes using fancy cutters
Cook on baking sheets for around 15- 20 min until golden brown. They might still be a bit squidgy in texture when you take out of the oven but will firm up when cooled for 10 min on a wire rack.
Now go and put your feet up and enjoy your homemade biscuits dunked into hot chocolate, a cafe latte or if you are a Welsh, a lush cuppa!