Gingerbread Biscuits

I love a good old fiary piece of Gingerbread to snuggle down with in the winter seasons, it brings a sense of warmth and delight to my taste buds.

Having been the first bake i had ever learnt to do with my nan, I have fond memories of rolling out the biscuit dough and cutting shapes of all types, watching them spread in the oven as warm spices filled the air.

It is probably also one of the first biscuits many people have become familiar with. Whether it be a Christmas or Easter treat or a trip to the local bakers for that biscuit adorably decorated in different shapes and sizes.

Gingerbread is not only a tradition in many countries for celebratory events such as weddings and Easter but also as a gift.

Ginger has a number of different medicinal properties, the ginger is great for the digestive system and also is used to keep nausea at bay. I think I use to consume about a packet a day when I was expecting my two cherubs. Ginger is also popular in many dishes due to the warming properties, but it is also great as part of a detox as it contains antibacterial properties too.

So whatever your need or want is for a slice of gingerbread, look no further. this recipe is simple and quick to make, with not many ingredients required at all. And the children will love cutting out the dough and decorating them ready for consumption.

Ingredients

1. 50g butter

2. 50g soft brown sugar

3. 3 tbsp. golden syrup

4. 200g Self raising four

5. 4 tsp. ground ginger

6. 1 tsp cinnamon

You will need:

1. Saucepan

2. Bowl

3. Wooden spoon

4. Rolling pin

5. Cutters of your choice

6. Oven tray

7. Greaseproof paper

8. Decorations of your choice (can be icing sugar and food colouring or fruit and sprinkles)

oven 180C/ 160C fan/ Gas 4

Method

1. Pre heat the oven to 180C/ 160C fan/ Gas mark 4.

2. Line your baking tray with greaseproof paper

3. In your saucepan melt the butter and sugar and add the golden syrup until a golden brown liquid has been created.

4. In a separate bowl add the self raising flour, ginger and cinnamon and mix so all the ingredients so they are distributed evenly.

5. Add the buttery mixture to the flour mixture and mix well, until it forms a dough. BE CAREFUL THIS WILL BE HOT.

6. Once a dough like mixture has been created, turn out onto a lightly floured work surface.

7. Once cooled enough, cover in cling film and place into the fridge for 20-30 minutes.

8. After 20-30 minutes remove the dough from the fridge and on a lightly floured surface

9. Roll out using your rolling pin, to about a thickness of 2 cms.

10. Using your selection of cutters cut your biscuits from the dough.

11. Place onto your lines oven tray and place into the centre of the oven for approximately 20 minutes. Or until the biscuits are starting to brown around the edges.

12. Remove from the oven and place the oven tray on a wire rack. Do not try to remove from the tray whilst they are hot as they will break.

13. Leave to cool before transferring onto a wire rack and decorating with your choice of decorations

One of the best things about gingerbread is the fact that it is a strong biscuit so you can use it to make ginger bread houses and other forms of 3D sculptures, if you’re feeling adventurous.

They also lend themselves well to simple icing sugar and water decorations, so young ones can enjoy decorating them too with sprinkles and dried fruit.

Much love always