This delicious gingerbread recipe from Andrew MacKenzie shows that these spiced biscuits aren't just for Christmas, and can be made and decorated for any occasion. Animal shapes would be perfect for a kids party, but the biscuits would still be delicious in more traditional forms too. If you don't have these cookie cutters then see our guide on how to cut dough using a stencil.
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Sift the flour, bicarbonate of soda, cinnamon, ginger and brown sugar into a blender and blitz to combine
350g of plain flour
1 tsp bicarbonate of soda
2 tsp ground cinnamon
2 tsp ground ginger
175g of soft brown sugar
Add the softened butter and pulse until the mixture resembles breadcrumbs. Transfer to a large bowl
125g of butter, softened
In a pan, heat the golden syrup until runny. Pour into the bowl along with the egg, mixing to make a smooth dough
4 tbsp of golden syrup
Form the dough into a flattened ball shape. Wrap in cling film and refrigerate for 1 hour
Preheat the oven to 180°C/gas mark 4
Lightly flour a work surface and rolling pin. Roll out the gingerbread mix to 1/2cm thick
Use animal-shaped cutters to cut out the gingerbread and place on a greased and lightly floured baking tray
Cook in the oven for 10-15 minutes until golden brown. Remove from the oven and allow to cool for 10 minutes
Meanwhile, to prepare the frosting, combine the icing sugar, milk and vanilla, mixing to form a thick paste. If it's not thick enough, add a little more icing sugar until you reach the desired consistency
125g of icing sugar
1 1/2 tbsp of milk
1 tsp vanilla extract
Divide evenly into 4 bowls and add the food colouring, as desired, to make the icing in each bowl a different colour
yellow food colouring
blue food colouring
red food colouring
green food colouring
Decorate the gingerbread animals using the icing and some confectionery of your choice
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