Gingerbread Advent Calendar
Bake a charming gingerbread advent calendar to decorate your Christmas tree. This recipe yields 24 spiced number biscuits, which are rolled, cut, and baked before being decorated with icing and sweets. The project is completed in about 35 minutes, creating edible ornaments perfect for the festive season.
Ingredients
- 200g unsalted butter
- 200g soft dark brown sugar
- 4 tbsp golden syrup
- 500g self raising flour
- 1 tbsp ground ginger
- 2 tsp mixed spice
- 1 ground cinnamon
- 1/2 tsp ground nutmeg
Method
- Preheat your oven to 180°C (160°C fan) and line two baking trays with parchment paper.
- Put the butter, sugar and golden syrup into a medium pan and heat until everything has melted.
- While that melts, sieve the self raising flour, ground ginger, mixed spice, ground cinnamon and ground nutmeg into a large bowl, creating a well in the centre.
- Pour the melted butter mixture into the bowl and stir with a wooden spoon to make a firm dough.
- Lightly flour your work surface and roll the dough out to approximately 5mm thickness.
- Use number-shaped cookie cutters to cut out digits from 1 to 24, transferring them to your prepared trays.
- Make a small hole at the top of each number with a skewer or chopstick, which will later be used for hanging.
- Bake in your preheated oven for 10-15 mins, until the edges are firm and lightly coloured.
- Let the biscuits cool on the trays for 10 minutes, then move them to a wire rack to cool fully.
- For decoration, dip each cooled cookie into royal icing and then into sweets, sprinkles or edible lustre powder.
- Once the icing has dried completely, thread a piece of string through each hole to hang your gingerbread numbers on the tree.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategoryButter
AuthorFood Network UK
