Ingredients<\/p>\n
125g unsalted butter
\n100g dark muscovado sugar
\n4 tbsp golden syrup
\n325g plain flour
\n1 tsp bicarbonate of soda
\n2 tsp ground ginger<\/p>\n
Method<\/p>\n
Preheat the oven to 170\u00b0C
\nLine baking trays with baking parchment. Melt the butter, sugar and syrup in a medium saucepan, stirring occasionally, then remove from the heat.<\/p>\n
Sieve the flour, bicarbonate of soda and ginger into a bowl and stir the melted ingredients into the dry ingredients to make a stiff dough.<\/p>\n
Turn out onto a lightly floured surface and roll to a thickness of about 5mm. Dip biscuit cutters into flour before cutting the dough, or cut around templates, which you can find at waitrose.com\/christmas. Place the shapes onto the lined baking trays and bake, in batches, for 9-10 minutes until light golden brown.<\/p>\n
While still warm, and using a skewer or chopstick, make any holes that you will need to hang up the biscuits with ribbon or to make a yuletide garland. If you are decorating your Christmas cake with gingerbread people, make the holes in their arms so that ribbon can be threaded through at a later stage.<\/p>\n
When they’re cool, decorate with the icing.<\/p>\n","protected":false},"excerpt":{"rendered":"
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