Welcome to Day 10 of the 12 days of Christmas on Ellie Bakes, where I will be sharing a festive recipe every day until Christmas Eve. I think Christmas is the best time of the year for baking, and I have lots of great recipes to share!
These gingerbread biscuits are prefect to make with children. They can help with rubbing the butter and flour together, as well as rolling the dough out and cutting shapes. If you’re prepared for the sticky hands they will also love helping to ice and decorate the biscuits, but make sure you keep the lids on sprinkles which aren’t being used… we had an incident with silver balls and I think we’ll be finding them in the kitchen for a long time to come…!
For the gingerbread:
- 350g plain flour
- 100g butter
- 1 tbsp. ground ginger
- 1 tsp bicarbonate of soda
- 175g soft brown sugar
- 1 egg
- 4 tbsp golden syrup
For the icing:
- 200g icing sugar
- 3 tsp lemon juice
- Sprinkles and other decorations
2 baking trays, lined with baking paper
Pre-heat your oven to 180 oC
- Put the flour, ginger and bicarb in a bowl with the butter and rub in until you get breadcrumbs.
- Mix in the sugar, then beat the egg and golden syrup together in another bowl.
- Add the egg mixture to the flour and mix until you get a dough forming, then tip onto a clean work surface and knead to a smooth ball.
- Dust the work surface with flour and roll the dough out to the thickness of a pound coin, then cut out shapes with Christmas cookie cutters.
- Put the gingerbread shapes on the baking trays and bake for 10 minutes until golden brown.
- Leave to cool on a cooling rack while you make the icing.
- To make the icing, mix the icing sugar and lemon juice to a smooth paste, then use to decorate the biscuits!