Make some gingerbread letters to hang from your Christmas tree. This biscuit dough is extremely forgiving if overworked, so it’s perfect for baking with children
Preparation Time: 20 Mins
Cooking Time: 15 Mins
Heat the butter, syrup and sugar together in a small pan until melted, stirring occasionally. Set aside to cool slightly.
Mix together the bicarb, ginger, cinnamon and flour in a large bowl. Pour in the buttery syrup mixture and stir to combine, then use your hands to bring together to form a dough. The dough will be soft at this point, but it’ll firm up in the fridge.
Put the 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.
Heat the oven to 190C/170C fan/gas 5 and line a large baking sheet with more baking parchment. Remove the dough from the fridge and cut out shapes using a cookie cutter. We used 9cm letters, but you can choose any shape. We also made some with smaller baubles cut out of the centre of the o to thread ribbon through and hang from a Christmas tree.
Place the shapes, spread apart, on the lined baking sheet, and bake for 10-12 mins. (Depending on the size of the cutters you use, they might need a few minutes more or less cooking in the oven). Leave to cool completely on the baking sheet.
Meanwhile, mix the icing sugar with 1-2 tbsp water – you want to create a consistency that’s thick and pipeable, and not too thin or it will run. Decorate the cooled biscuits with the icing using a piping bag with a thin nozzle.
- 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