Gingerbread

Portions

Source

www.bbcgoodfood.com/recipes/ultimate-easy-gingerbread

Ingredients

• g salted butter
• tbsp golden syrup
• g dark muscovado sugar
• tsp bicarbonate of soda
• tbsp ground ginger
• tsp ground cinnamon
• g plain flour
• g icing sugar

Method

1. Heat the butter, syrup and sugar together in a small pan until melted, stirring occasionally. Set aside to cool slightly.
2. Mix together the bicarb, ginger, cinnamon and flour in a large bowl. Pour in the buttery syrup mixture and stir to combine, then use your hands to bring together to form a dough. Add up to tbsp of milk to combine if needed. The dough will be soft at this point, but it’ll firm up in the fridge.
3. Put the dough on a sheet of baking parchment, shape into a rectangle, and lay another sheet of parchment on top of it. Roll the dough out to a thickness of ½cm. Transfer to a baking sheet to keep it flat, leaving the parchment in place, then chill in the fridge for 1 hr.
4. Heat the oven to 190°C/170°C fan/Gas 5 and line a large baking sheet with more baking parchment. Remove the dough from the fridge and cut out shapes using a cookie cutter.
5. Place the shapes, spread apart, on the lined baking sheet, and bake for 10-12 mins. Leave to cool completely on the baking sheet.
6. Meanwhile, mix the icing sugar with – tbsp water. You want to create a consistency that’s thick and pipeable, and not too thin or it will run. Decorate the cooled biscuits with the icing using a piping bag with a thin nozzle.