Gingerbread has been around for centuries; the gingerbread fair in Paris dates back to the 11th Century. Gingerbread figures were originally made as pigs and later developed into little men.
This recipe makes crispy gingerbread biscuits that are perfect for gingerbread shapes. They can stand up to plenty of dunking because of their crispy texture.
Ingredients
- 2 ½ cups plain flour, sifted
- 1 tsp baking soda
- 125g butter
- ½ cup brown sugar
- ½ cup golden syrup
- 2 tsps ground ginger
- ½ tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground cloves
Method
- Cream butter and sugar until pale and fluffy. Add the golden syrup and sift in the flour, baking soda and spices. Mix to form a smooth dough.
- Divide the dough in half and wrap in plastic film, refrigerate for at least 30 minutes or until firm.
- Preheat oven to 190oC.
- Roll out the dough between sheets of non-stick baking paper to 5mm thickness. Cut out shapes with a gingerbread man cookie cutter. Place on a baking tray lined with baking paper.
- Bake for 8 minutes or until golden. Place on a cake rack, cool then decorate.
The gingerbread biscuits will not change much in colour whilst baking – take care not to burn them!