2 October 2026
Gingerbread biscuits
A spiced gingerbread that holds Christmas, people and animal shapes. Dark enough that white icing and printed toppers stand out.
# What you need - 120g unsalted butter - 100g soft dark brown sugar - 120g golden syrup - 1 egg - 340g plain flour - 2 tsp ground ginger - 1 tsp ground cinnamon - 1/2 tsp bicarbonate of soda - A pinch of salt
# Method 1. Melt the butter, sugar and syrup together and leave until just warm. 2. Stir in the egg. 3. Mix the flour, spices, bicarbonate of soda and salt, then fold into the warm mixture. 4. The dough will feel soft. Wrap it and chill for 2 hours, or overnight. 5. Roll to 5mm and cut. Leave a little space on the tray because gingerbread spreads slightly. 6. Bake at 160°C fan, 170°C conventional, for 10 to 14 minutes. Smaller shapes need less time. 7. They firm up as they cool, so do not wait until they look hard in the oven.
# A note on toppers Gingerbread is slightly oily. If you are using a printed wafer or icing topper, brush a little cooled royal icing on the biscuit first and press the topper on while it is tacky. That stops it sliding off.