Gingerbread
- Prep: 30m
- Cook: 10m
- Serves: 10
It wouldn’t be Christmas without gingerbread. These treats can be served as biscuits or you can make a hole in the top before baking and hanging on the tree. Either way, piping some wobbly icing on them is a must.
Method
- Mix the flour, bicarbonate of soda and spices in a bowl. Melt the butter, sugar and honey together in a saucepan over a low heat. Once the sugar is dissolved, pour the wet mix into the dry mixture and combine to make a dough. If the mixture is too dry to stick together add a splash of the milk to bind it, but you might not need to. Wrap and chill for at least 30 minutes.
- Preheat the oven to 200°C / 180°C fan / gas mark 6.
- Once chilled, roll the dough out on a floured surface to 3-4mm thick. Cut out shapes with whatever festive cutters you prefer and lay the biscuits on a lined baking sheet. Bake for 8-10 minutes, turning the tray round half way through cooking.
- Allow the biscuits to cool while you combine the icing sugar with 2 tsp water to create a pipe-able icing. Pipe and decorate the cooled biscuits as you like then leave to set. Eat within 2 days, which won’t be an issue.
Ingredients
All to be sourced organic where possible
- 115g plain flour, plus extra for dusting
- 1 tsp bicarbonate of soda
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- 30g butter
- 50g light soft brown sugar
- 50g runny honey
- 1 tbsp whole milk
- 50g icing sugar
- Edible decorations, buttons, sprinkles etc
