Every year I bake my Christmas biscuits (throughout the year too) but especially around Christmas as it just smells so Christmas-ey to me. It’s basically gingerbread with some cinnamon chucked in too. I often bake and gift wrap them for friends and I’m always asked for the recipe so I thought I would share it with you lovely folk. I warn you I bake in guesstimates and how I feel hence some of the rough measures, I tend to be on the generous side though. The shape cutting bit is a great way to involve little ones in the baking too!
So here it is from my top secret cookery book
- 350g Plain Flour
- 2 -3 TBSP Ground ginger
- 1 TSP Bicarbonate of Soda
- 1 (or a little more) TBSP Ground Cinnamon
- 100g Soft Butter
- 175g Soft Light Brown Sugar
- 1 Egg
- 4-5 TBSP Golden Syrup
Pre-heat the oven to 180 C (Fan assisted)
Put the flour, Ginger, Cinnamon, and Bicarb into a bowl and rub in the butter.
Add the sugar and stir in Egg and syrup to make a firm dough (add more syrup if needed)
Roll out to about 5mm thickness and cut into preferred shapes (this is the perfect point to get the kids involved) .
Evenly space onto a baking tray lined with baking paper and bake for 10-12 mins or until golden brown.
Leave to firm up on the baking tray for a few minutes before transferring to a wire rack to cool completely.
You can decorate these biscuits too but I think they’re lovely and sweet so its not necessary, and you can gift wrap for friends as well.