We’re marking Gingerbread Day on 12th December with this delectable recipe, perfect for keeping even the littlest hands busy in the kitchen over the festive season. These fun biscuits will look and smell beautiful nestled among your tree’s branches, or invitingly presented on our Lidded Glass Cake Stand – the perfect go-to treat for peckish revellers over the Christmas period.
With the help of festive cookie cutters, create delicious gingerbread delights with a fruity, nutty twist by following this fool-proof recipe:
Ingredients (makes about 20):
75g soft brown sugar
2 tbsp golden syrup
1 tbsp black treacle
1 tsp cinnamon
1 tsp ginger
pinch ground cloves
finely grated rind of ½ an orange
1 tbsp water
½ tsp bicarbonate of soda
250g plain flour
Almonds, raisins and dried cranberries, to decorate
If you want to hang the biscuits after they are cooled and decorated, place a baking bean into a corner of the dough before cooking. Carefully push through the warm dough after baking and you’ll get a little hole through which to thread ribbon.
- Use lightly greased baking parchment to line two baking trays.
- Place sugar, butter, syrup, treacle, spices, rind and water into a large pan and heat gently, until all mixed together – but do not boil.
- Take off the heat, add the bicarbonate of soda, and mix well. Don’t worry – the colour will change slightly.
- Stir in the flour gradually, until you have a smooth, pliable dough – you may need to add a little more flour if you think it needs it.
- Leave the dough wrapped in clingfilm in the fridge for 30 minutes, or so, to become firm and easy to handle.
- Preheat the oven to Gas 4/180°C/160°C fan oven.
- Warm dough in hands to become pliable again and roll out to a 3-4 mm thickness on a floured surface. Cut using a gingerbread man, or other Christmas-shaped cutters.
- Let little hands get creative with nuts and berries, crafting buttons for gingerbread men, sparkles for stars and baubles for tree-shaped biscuits.
- Arrange them on the baking sheets and bake for 10-15 minutes, until they are firm to the touch. Remove from the oven and allow to cool slightly before transferring them to a wire rack.
- Finish with piped icing, loop festive ribbon through the holes and hang around your home as a lovely surprise for hungry visitors to find.
Don’t forget to share your bakes (and the interesting corners of your home you’ve used them to decorate) with us on Instagram and Twitter using #MyWhiteCo
Find all the accessories you need to serve up gingerbread biscuits and other festive treats this Christmas here.
(Adapted from a recipe by Delia Smith)