Christmas Tree Ginger Bread Biscuits
One of my favourite go-to recipes for gingerbread, a really easy recipe thats perfect to make with the kids as no whisking required.
- 350g plain flour
- 1.5 teaspoons ground ginger
- 0.5 teaspoon ground cinnamon
- 1 teaspoon bicarbonate of soda
- 100g chilled (but not hard) margarine
- 175g light muscovado sugar
- 1 medium free-range egg
- 2 tablespoons golden syrup
- Icing to decorate as required (I used green fondant icing and gold dragees)
- Heat the oven to 180 degrees C. Line a few baking trays or baking sheets with baking paper.
- Sieve flour into a large bowl.
- Add in the ginger, cinnamon and bicarbonate of soda, mix.
- Cut the margarine into chunks and add to the flour mix, careful fold together using your hands .and ‘rub’ the chunks of butter into the flour. Do this until the mix resembles breadcrumbs.
- Stir in the sugar.
- Break the egg into a separate small bowl or mug and beat with a fork.
- Add the golden syrup to the egg and give a good stir.
- Pour the syrup-egg mixture into the flour mixture and give stir until all the mixture is combined.
- Use your hands to squeeze the mixture together to form a smooth dough.
- Cut the dough in half.
- Sprinkle flour onto a clean work surface and roll the first half of dough onto it (about 5mm thick).
- Cut out your shapes as required and place on the baking sheets about 3cm apart.
- Bake for 12-15 minutes until they are a dark, golden colour.
- Leave on the tray to cool for a few minutes before transferring to a wire track.
- When completely cool, decorate as required.
As the biscuits will ‘grow’ a little bit while cooking, you can use the same size cookie cutter to cut out fondant icing to cover the biscuits (as shown in the photo). I used a little strawberry jam to ‘glue’ the fondant to the cookie to make sure it stayed in place, then sprayed them with an edible lustre spray.
These look great individually wrapped in cello bags and given as gifts.