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Christmas Gingerbread Recipe
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Christmas Gingerbread Recipe
This recipe for gingerbread can be used to make a whole range of decorations, gifts and, of course, gingerbread people. Get the children to help roll and cut out the dough, and to decorate the biscuits.
- Preparation time: 20 minutes
- Cooking time: 10 minutes
-
Total time:
30 minutes
Makes: 25 gingerbread people
Ingredients
125g unsalted butter
100g dark muscovado sugar
4 tbsp golden syrup
325g plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger
Supercook Writing Icing (optional)
Method
- Preheat the oven to 170°C, gas mark 3. Line baking trays with baking parchment. Melt the butter, sugar and syrup in a medium saucepan, stirring occasionally, then remove from the heat.
- Sieve the flour, bicarbonate of soda and ginger into a bowl and stir the melted ingredients into the dry ingredients to make a stiff dough.
- Turn out onto a lightly floured surface and roll to a thickness of about 5mm. Dip biscuit cutters into flour before cutting the dough, or cut around templates, which you can find at waitrose.com/christmas. Place the shapes onto the lined baking trays and bake, in batches, for 9-10 minutes until light golden brown.
- Remove from the oven. While still warm, and using a skewer or chopstick, make any holes that you will need to hang up the biscuits with ribbon or to make a yuletide garland. If you are decorating your Christmas cake with gingerbread people, make the holes in their arms so that ribbon can be threaded through at a later stage.
- When completely cool, decorate with the icing. The gingerbread biscuits can be stored in an airtight container for up to two weeks.
Comments
Nutritional Info
Typical values per serving:
| Energy |
497.896kJ 119.0kcal |
|---|---|
| Fat | 4.4g |
| Saturated Fat | 2.8g |
| Sugars | 10.3g |
| Salt | 0.2g |
This recipe was first published in November 2006.
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