INGREDIENTS(Makes approximately 15 biscuits)
- 350g Plan flour
- 175g Light soft brown sugar
- 1 tsp Bicarbonate of soda
- 1 Egg
- 2 tbsp Ground ginger
- 4 tbsp Golden syrup
- 1 tbsp Ground cinnamon
- 125g organic unsalted Butter
Retreat to the warmth of the kitchen with your little ones this Autumn and enjoy baking with the fragrant flavours of the season.
METHODDIFFICULTY: Easy 30 MINS
Preheat the oven to 170˚C. Line two baking trays with greaseproof paper.
Put the flour, bicarbonate of soda, ginger and cinnamon into a food processor and blend together. Add the butter and blend until the mix looks like breadcrumbs. Pulse in the sugar, egg and golden syrup into the mixture until it clumps together. Tip the dough out, knead briefly until smooth, wrap in clingfilm and leave to chill in the fridge for 15 minutes.
Once chilled, roll the dough out to a thickness of around 0.5cm on a lightly floured surface. Using cutters, cut out the gingerbread shapes and using a straw cut holes for the ribbon to go through, place on the baking tray, leaving a gap between them.
Bake for 12-15 minutes, or until lightly golden-brown. Once removed from the oven use the straw again to make sure the holes are big enough for your ribbon to go through. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled decorate with writing icing and cake decorations.
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