Christmas gingerbread treats
We love these easy-to-make festive favourites; the sweet smell of cinnamon and ginger will get you into the Christmas spirit straight away, and you can get creative with the decorating. They’re perfect stocking fillers for friends and family or to share with your neighbours. We’d love to see how yours turn out, so feel free to send us a pic on Twitter, Facebook or Instagram. You can also email us!
- 225g plain flour, plus extra for dusting
- ½ tsp salt
- 2 tsp bicarbonate of soda
- 1 heaped tsp ground ginger
- ½ tsp cinnamon
- 50g unsalted butter
- 100g soft brown sugar
- 100g golden syrup
- 500g fondant icing sugar
- Food colouring paste in various colours e.g red, green and white, or use coloured icing tubes (you won’t need the fondant icing sugar)
- Sprinkles, and sweets for buttons (optional)
Heat your oven to 190C/170C fan/gas 5 and line a baking tray with baking paper.
Sieve the flour, salt, bicarbonate of soda, ginger and cinnamon into a large bowl.
Heat the butter, sugar and syrup until dissolved. Leave the sugar mixture to cool slightly, then mix into the dry ingredients to form the dough. Then chill the dough in the fridge for 30 minutes.
Lightly dust a surface with flour, roll out the dough to a ¼-inch thickness. Grab your cookie cutters whether they’re gingerbread men shapes, trees, snowmen or candy canes (it’s up to you) and cut out the dough. Then re-roll any off-cuts and repeat.
Place your gingerbread shapes on the lined trays, allowing space for them to spread. Cook for 10-15 minutes, then remove from the oven and leave to cool. Once the biscuits are cool, decorate how you please!