These lovely biscuits can be made into whatever shape you like, used to decorate the Christmas tree (it’s fun to hide them for kids to find), or given away as gifts.
This is basically gingerbread with other spices added to make it more Christmassy.
- 125 g softened butter
- 1/2 cup brown sugar
- 1/2 cup golden syrup
- 2.5 cups plain flour
- 1 teaspoon powdered ginger
- 1 teaspoon allspice powder
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon bicarb soda
- Raw sugar, egg white and icing sugar for decorating.
Preheat the oven to 180c.
Line a baking tray with baking paper.
Cream the butter and brown sugar with electric beaters until creamy, just about a minute. Add the golden syrup and beat in. Sift the flour and bicarb and add the spices. Fold into the butter mixture and mix together with a spoon or with a dough hook attachment if you have it. Turn it out onto a floured surface, knead a little then press together to form a dough.
Roll out in batches on a floured surface to your desired thickness, at least half a centimetre works well. The dough will be crumbly so take care when cutting out and transferring to the baking tray. You might think it will fall apart when baking but it will be ok!
If you like the sugared decoration, brush with a little egg white and sprinkle with raw sugar before putting in the oven. If you’re decorating with the white royal icing, just bake as is. If you want to make a hole to hang them, use a plastic straw, and don’t make the hole too close to the edges.
Bake for approx 10 minutes, until golden on the top. Transfer carefully to a wire rack and allow to cool completely.
To decorate with royal icing, mix a little egg white (not the whole egg white, just a small amount of it, start with about a teaspoon depending on how much icing you want) and add icing sugar until you reach a desired consistency – a smooth pliable icing that is neither runny or too pasty.