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Gingerbread Biscuits

No Christmas is complete without a good helping of gingerbread and it makes a perfect seasonal gift too,perfect for those who make hampers or want a homespun Christmas, if well wrapped it will last 3 months but if you freeze them you have something you can store for emergency gifts!

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Ingredients for Gingerbread

350g/12oz organic plain flour, plus extra for rolling out,I like the shipton mill soft cake and pastry,it melts in your mouth!
1 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground cinnamon
125g/4½oz butter (salted)
175g/6oz light soft brown sugar
1 free-range egg (medium)
4 tbsp golden syrup (squeezy bottles are easyer to manage)

plus a 500 g box of royal icing icing sugar and sprinkles! if you have some craft tweezers bring them along as you may find them useful
Preparation method

Method

Mix the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar.

Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth
Preheat the oven to 180C/350F/Gas .Line two baking trays with silicone or non-stick baking paper.

Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface. Using cutters, or templates cut out the shapes and place on the baking tray, leaving a gap between them.

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 icing and sprinkles.

Added by: Annaliese Jacques


Tags: Biscuits Ginger

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