Baking ingredients
- 350 g plain flour
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1 pinch salt
- 1 tsp bicarbonate of soda
- 175 g unsalted butter
- 2 tbsp golden syrup
- 2 tbsp treacle
Decorating ingredients
- Red ready to roll fondant icing
- Green ready to roll fondant icing
- Silver balls
- Edible glitter
Renshaw products used
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Instructions
Step 1
You will need 2 batches of the recipe to make 2 of each biscuit. Sift the flour, ginger, cinnamon, salt and bicarbonate of soda into a mixing bowl.
Step 2
Put the butter, sugar, golden syrup and treacle into a saucepan. Set over a low heat and stir gently until everything is completely melted. Remove the pan from the heat and then mix together with the flour mixture. Mix well with a wooden spoon to make a firm dough. Tip the dough onto a lightly floured work surface and gentle knead into a ball. Cover with cling film and leave to cool in the fridge for 30 minutes or longer if you have time.
Step 3
Remove from the fridge and tip the dough onto a lightly floured work surface. Roll the dough to approx. 3mm thick and cut out 2 of each shape provided in the set. Place on a lined baking tray.
Step 4
Heat the oven to 160 degrees C. Bake for 10 – 15 minutes until golden and slightly firm to touch. This recipe sets very hard so I always take them out a few minutes before I think they are done so they are slightly softer. Leave to cool completely.
Step 5
You can decorate however you like but I used red and green fondant icing to decorate my tree. I used the cutters to cut out icing to lay on top of each gingerbread. I used a little warmed apricot jam to stick the icing to the biscuit.
Step 6
Layer the biscuits one on top of each other, biggest at the bottom, smallest at the top. I added a few silver balls and lots of glitter for that extra special Christmas sparkle.
