The Ultimate Gingerbread Biscuit Recipe
These gingerbread cookies combine our luxury Jersey butter with bold aromatic spices giving a rich, crunchy texture and deep flavour ideal for the holidays or a cosy afternoon treat.
Ingredients
Gingerbread:
- 300g plain flour or gluten-free alternative plus extra for dusting
- 125g dark muscovado sugar
- 25g caster sugar
- 2 tbsp ginger (alter to taste)
- 1 tsp cinnamon
- ½ tsp bicarbonate of soda
- ¼ tsp xanthan gum (omit if using normal plain flour)
- 125g Longley Farm luxury Jersey butter
- 4 tbsp golden syrup
- 1 egg
Decoration:
- Icing sugar
- Water
- Jelly tots
Method:
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Preheat your oven to 200°C (180°C fan) / 392°F / Gas Mark 6 and line a tray with parchment paper.
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In a large bowl sift together the dry ingredients.
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Add in your butter and rub together with the flour and spice blend.
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In a separate bowl mix together the golden syrup and egg.
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Mix in your syrup mixture with your dry ingredients to form a dough.
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Chill in the fridge for at least 30 minutes.
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Roll out the dough onto a floured surface until 5mm thick.
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Cut out gingerbread shapes using your cutter and place them gently onto your pre-lined tray.
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Rest the shapes in the fridge for a further 30 minutes or in the freezer for 5-10 minutes.
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Cook for 10-15 minutes or until golden brown.
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Whilst the gingerbread is cooling prepare the decorations.
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In a small bowl stir together the icing sugar and water to form a thick pipeable paste.
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Put the icing sugar mixture in a piping bag making a small slit in the end to decorate.
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Once the biscuits have completely cooled decorate them as you like.
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Serve and enjoy. Store at room temperature in a sealed container.
