Festive Gingerbread

Name: Festive Gingerbread
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 25
Ingredients: 125g essential Waitrose Unsalted Dairy Butter; 100g dark brown muscovado sugar; 4 tbsp golden syrup; 325g plain flour, plus extra for dusting; 1 tsp bicarbonate of soda; 2 tsp ground ginger; 5 tbsp icing sugar; 3 tbsp Cooks’ Homebaking Sprinkles, such as White Chocolate Stars, Silver Balls, Pearly 100s & 1000s

3.80 (6)

⏱ 10 mins 🍽 Serves 25 🏷 Butter

Create a batch of classic gingerbread biscuits with this straightforward recipe. It takes just 30 minutes to prepare and bake, yielding up to 25 pieces. The dough, made with butter, brown sugar, golden syrup, and warming ginger, is rolled out and cut into festive shapes. Once baked and cooled, the biscuits are decorated with a simple icing and colourful sprinkles for a cheerful finish. They make wonderful edible gifts or tree decorations.

Ingredients

125g essential Waitrose Unsalted Dairy Butter
100g dark brown muscovado sugar
4 tbsp golden syrup
325g plain flour, plus extra for dusting
1 tsp bicarbonate of soda
2 tsp ground ginger
5 tbsp icing sugar
3 tbsp Cooks’ Homebaking Sprinkles, such as White Chocolate Stars, Silver Balls, Pearly 100s & 1000s

Method

Set your oven to 170ºC, gas mark 3. Prepare two large baking trays by lining them with baking parchment. In a medium saucepan, gently melt the butter, sugar and syrup together, giving it an occasional stir. Once melted, take the pan off the heat.
Sift the plain flour, bicarbonate of soda and ground ginger into a mixing bowl. Pour the melted butter mixture into the dry ingredients and combine thoroughly to form a firm dough. Transfer the dough to a surface dusted with a little flour and roll it out to approximately 5mm thick.
Use festive cookie cutters to stamp shapes from the rolled dough. Transfer the shapes to your prepared baking trays. Bake them in batches for 9–10 minutes, or until they turn a golden brown colour.
Take the trays from the oven. While the biscuits are still warm, use a skewer to create small holes if you plan to hang them later. Allow the gingerbread to cool down fully on a wire rack.
Combine the icing sugar with a small amount of water to create a thick icing. Drizzle or pipe this over the cooled biscuits, then finish by scattering over your chosen sprinkles. Store the finished gingerbread in an airtight container for up to 2 weeks.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryButter

AuthorFood Network UK