Not only Christmas, but the entire winter period, is incomplete for me without having endless, fresh batches of gingerbread people in circulation. They're so easy to make, absolutely delicious, and I'll always favour something I've baked myself over a shop-bought item.
I follow this BBC recipe, it's incredibly simple and the biscuits turn out great every time.
350g/12oz plain flour, plus extra for rolling out1 tsp bicarbonate of soda2 tsp ground ginger1 tsp ground cinnamon125g/4½oz butter175g/6oz light soft brown sugar1 free-range egg4 tbsp golden syrup
Best eaten fresh from the oven when they're still ever so slightly soft in places but mostly crunchy. De-vine, as Candy Crush would say.
Sift together the flour, bicarbonate of soda,
ginger and cinnamon and pour into the bowl of a food processor. Add the
butter and blend until the mix looks like breadcrumbs. Stir in the
Lightly beat the egg and golden syrup together, add
to the food processor and pulse until the mixture clumps together. Tip
the dough out, knead briefly until smooth, wrap in clingfim and leave
to chill in the fridge for 15 minutes.
Preheat the oven to 180C/350F/Gas 4. Line two baking trays with greaseproof paper.
Roll the dough out to a 0.5cm/¼in thickness on a
lightly floured surface. Using cutters, cut out the gingerbread men
shapes and place on the baking tray, leaving a gap between them.
Bake for 12-15 minutes, or until lightly
golden-brown. Leave on the tray for 10 minutes and then move to a wire
rack to finish cooling.
*I used x2 the measurements to make a double batch. At times, I have also used molasses instead of golden syrup as I think it's a more nutrient-rich alternative, but it does make the biscuits a darker colour, so be warned. In addition, I chop up a root of ginger into tiny pieces and mix it in, because ginger is really good for you and I love it.
- Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar.