This recipe makes 12–16 biscuits.

 

For the gingerbread dough:

150g light soft brown sugar

4 tbsp golden syrup

2 tbsp black treacle

1 tbsp ground cinnamon

1 tbsp ground ginger

a pinch of ground cloves

grated zest of

1 unwaxed orange

175g salted butter,

cut into cubes

1 tsp bicarbonate of soda

400g plain flour, sifted

 

For the Royal Icing:

1 Medium Egg White

1 tbsp Lemon Juice

250g Icing Sugar

1 tsp glycerine (optional) 

 

 

Put the sugar, syrup, treacle, spices and orange zest in a pan, add 2 tablespoons of water and bring to the boil, stirring to dissolve the sugar. Remove from the heat and stir in the butter until melted. Mix in the bicarbonate of soda and then add the flour while the mixture is still warm. Remove the dough from the pan, wrap it in cling film and chill for at least an hour.

Heat the oven to 180°C/Gas Mark 4. Roll out the dough on a lightly floured surface to 4–5mm thick. Cut out the shapes with a gingerbread cutter place on a baking tray lined with baking parchment and bake for about 15 minutes, until they are evenly dark brown and firm. Remove from the oven and leave to cool on the tray.

To make the Royal Icing 

Place the egg white and lemon juice in a bowl and sift in half the icing sugar. Mix with a spatula ato forma creamy paste. Gradually mix ibn the remaining icing sugar with a wooden spoon until the mixture is smooth and forms soft peaks. 

To decorate the gingerbread, fill a small piping bag with a walnut-sized portion of royal icing. Using sharp scissors, cut a 2mm opening in the tip.

Pipe the eyes and mouth first, followed by the outfits, hair and other details. 

 

 

Recipe courtesy of Konditor & Cook

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