Ginger warms us up, no wonder its flavour evokes the winter season like nothing else. This recipe is for the perfect gingerbread-house building biscuit.
- 440g plain flour
- 1 tbsp ground ginger
- 1 tsp mixed spice
- 1/2 tsp ground white pepper
- 1/2 tsp ground cinnamon
- 1 tsp bicarbonate of soda
- 125g butter, chilled & diced
- 220g light muscovado sugar
- 1 egg
- 75g golden syrup
- Sift together the flour, spices and bicarbonate of soda into a large bowl
- Scatter over the cubes of cold butter. Use your fingertips to rub the butter into the flour mixture
- Once it resembles coarse breadcrumbs, stir in the muscovado sugar
- In a separate bowl beat the egg into the golden syrup with a fork, then add to the flour mixture and stir until well combined into a soft dough
- Form your dough into a rectangle, wrap in cling film and chill for at least 1 hour or overnight
- When you’re ready to bake preheat the oven to 170°C/gas mark 3. Lightly dust the work top and rolling pin with flour and roll out the dough to a thin sheet (3-5mm thick).
- With your cutter, cut out as many shapes as possible with the dough, re-kneading and rolling as necessary
Top Tip – dip your cutter lightly in flour to create perfect shapes.
Bake for 10-15 minutes until just crisp. Smaller shapes will need less time. Once baked, let them cool before icing them and creating a magical gingerbread land.