Ingredients
- 350g plain flour, plus extra for rolling out
- 1 tsp sodium bicarbonate
- 2 tsp ground ginger
- 1 tsp ground mixed spice
- 125g butter
- 175g brown sugar
- 1 free-range egg
- 4 tbsp golden syrup
- To decorate:
- 300g icing sugar
- A few drops of colouring
- cake decorations
Details
servings 10
Level of difficulty Average
Preparation time 15mins
Cooking time 15mins
Cost Average budget
Preparation
Step 1
Put the flour, sodium bicarbonate, ginger and mixed spice into the bowl of a food processor. Add the butter and blend until the mixture looks like breadcrumbs. Stir in the sugar.
Step 2
Add beaten egg and golden syrup, and blitze until the mixture form a soft dough.
Preheat the oven to 180C/350F/Gas 4. Line two baking sheets with greaseproof paper. Roll the dough out to a 0.5cm/¼in thickness on a floured surface. Using cutters, cut out the gingerbread child shapes and place on the baking tray, leaving a gap between them.
Step 3
Bake for 12-15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled decorate with the colour icing and cake decorations.
Step 4
For the icing: Mix icing sugar with warm water to form a fairly stiff (piping) consistency. Divide the icing into 3 -4 portions and mix in a drop of colouring to each. Use to icing to decorate the gingerbread children.
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