The smell of gingerbread is Christmas for me. Walking into a kitchen with gingerbread cooking is just wonderful. We’ve found the most wonderful gingerbread candle this year, and could literally have it burning every day.
This gingerbread recipe can be made into any shapes you want, even a gingerbread house if you are feeling adventurous. Here we’ve stuck to stars and hearts as they are easy to decorate and are usually the cookie cutters that everyone’s got lying around in their baking cupboards. Next time we’re going to attempt reindeers so watch this space!
Here’s how to make your Christmas gingerbread biscuits…
What you need
350g plain flour
140g unsalted butter
100g dark muscavado sugar
3 tbsp golden syrup
2 tsp ginger
1 tsp cinnamon
1 tsp bicarbonate soda
How you do it
Preheat your oven to 180°C (gas mark 4).
Melt the butter, sugar and golden syrup in a pan on a low-medium heat. Remove from the heat and add all the dry ingredients and mix well.
Once the mixture has cooled slightly roll out into a 5mm thick layer. Use cookie cutters to create your biscuits then place on a greased oven tray.
Bake for 10 – 12 minutes, or until the cookies are just beginning to brown. Leave to cool completely then get creative with water icing, silver balls, glitter and coloured icing tubes.
Follow all our creative cornish recipes here.
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