dessert > Gingerbread People

The warm aroma of gingerbread will fill your home, creating a Taste of Joy to share with your loved ones this festive season.

Shopping LIST:

 

175g dark muscovado sugar, 45g maple syrup, 40ml water, 100g butter, 1tbsp freshly grated ginger root.

350g plain flour, 1tsp bicarbonate of soda, 1tbsp ground ginger,  ½ tsp ground cinnamon, 1 egg (beaten).

Method:

• Melt 175g dark muscovado sugar, 45g maple syrup, 40ml water, 100g butter and 1tbsp freshly grated ginger root in a saucepan, then bubble for 1-2 minutes. Leave to cool for about 10 minutes.

 

• Tip 350g plain flour, 1tsp bicarbonate of soda, 1tbsp ground ginger and ½ tsp ground cinnamon into a large bowl. Add the warm syrup mixture and 1 egg beaten, stir everything together, then gently knead in the bowl until smooth and streak-free. The dough will firm up once cooled. Wrap in cling film and chill for at least 30 minutes.

 

• Remove the dough from the fridge, leave at room temperature until softened. Heat the oven to 180°C fan and line two baking trays with baking parchment.

 

• Before rolling the dough, sprinkle enough flour on the work surface (the dough is sticky). Roll out the dough to the thickness of a coin, then use the desired shapes. Re-roll the excess dough and keep cutting until it’s all used up.

 

• Lift the biscuits onto the trays and bake for 8-10 mins, swapping the trays over halfway through cooking.

 

• Leave to cool on the trays for 5 mins, then transfer to a wire rack to cool completely. Use ready-made writing icing to decorate the biscuits as you wish. Leave to dry for 1-2 hrs.

"enjoy it!"