Gingerbread Biscuits
Ingredients
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340g self-raising flour
125g light soft brown sugar
2-3 tsp ground ginger
115g cold unsalted butter
4 tbsp golden syrup
1 free range egg, beaten
Instructions:
1.
Preheat the oven to 190°C/fan 170°C/Gas 5. Line 3 baking trays with
greaseproof paper. Sieve the self-raising, sugar and ground ginger into a
large bowl and stir well.
2.
Chop the butter into small pieces and add to the flour mix. Use your fingertips
to rub the butter into the flour until it resembles breadcrumbs.
3.
Add the syrup and beaten egg to the mix, starting off by stirring with a metal
spoon, and then kneading gently to form a smooth dough.
4.
On a lightly floured surface, with a lightly floured rolling pin, roll out a piece of
the dough. Use cutters to cut out shapes that you want, and continue doing
this with the rest of the dough.
5.
Gently place onto the baking trays, leaving about 2cm between each of them.
Bake for 10-12 minutes until golden.
6.
Leave on the trays to cool for a couple of minutes then transfer to a wire rack
to cool.