Sometimes biscuits can be difficult for children to make as the dough is too crumbly and fragile. This gingerbread dough is ideal as it can be rolled, squashed back into a ball and rolled again without falling apart or altering the texture of the finished product. They can be eaten plain or you can ice/decorte them.
340g plain flour
1 tsp bicarbonate of soda
1 beaten egg
4 tablespoons of golden syrup
175g soft brown sugar
115g butter
2 tsp ground ginger
1 tsp bicarbonate of soda
1 beaten egg
4 tablespoons of golden syrup
175g soft brown sugar
115g butter
2 tsp ground ginger
- Preheat your oven to 190c/375f/gas mark 5.
- Put the butter, sugar and syrup into a saucepan and stir over a low heat until everything is melted.
- Sift the flour, ground ginger and bicarbonate of soda into a mixing bowl.
- Add melted syrup mixture and a beaten egg.
- Mix everything together and knead into a ball.
- Place the dough into a plastic bag and chill it in the fridge for at least 30 minutes. I sometimes make it the night before and store it in the fridge, in this case it will need to warm slightly before it can be rolled out.
- Roll out until it is approximately half a centimetre thick.
- Cut into shapes with biscuit cutters and place them on a tray covered in parchment paper.
- Bake for 10 to 15 minutes until they are golden brown.
- Cool slightly on the tray before putting them onto a wire cooling rack.
