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Ginger Christmas biscuits

by Sally Abé
Christmas biscuits recipe

Ginger Christmas biscuits

PT30M

Why not try?

Although not a native spice to the UK, ginger has been used for hundreds of years. Its use in baking dates back to the 15th century, back when gingerbread was made with breadcrumbs, and honey and spices were a commodity just for the rich. Fast forward a few hundred years and the humble gingerbread man is now part of Christmas tradition. These tasty little biscuits can be cut to any shape you like, and if you are feeling adventurous you could even try a gingerbread house – just make sure you set aside an afternoon for decoration and assembly!

Ingredients

Metric

Imperial

1
Melt the butter with the milk, golden syrup and sugar in a saucepan then leave to cool to room temperature
2
Sieve the flour and mix with the spices and bicarbonate of soda on a clean work surface
3
Make a well in the middle and pour in the wet ingredients. Mix until fully combined then wrap in cling film and leave to rest in the fridge for 2 hours
4
Preheat the oven to 200°C/gas mark 6
5
Remove the dough from the fridge. Lightly flour the work surface and roll to a thickness of about 4mm
6
Cut your preferred shapes out using pastry cutters, transfer to a lined baking tray and bake for 5–6 minutes
7
Leave to cool before decorating with the icing
 

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Ginger Christmas biscuits

 
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