Looking for a last-minute gift or something with a personal touch to make them smile? This easy gingerbread biscuit recipe from Sophie Conran makes a batch of delightfully delicious biscuits perfect for a homemade touch. And with opportunity for sticky fingers and fun with sprinkles, it’s also a wonderful recipe to make with little ones.
Makes approx. 25 biscuits
Ingredients
350g plain flour and more for dusting
1 tsp bicarbonate of soda
2 tsp ground ginger
2 tsp ground cinnamon
100g butter, straight from the fridge, cut into 1cm cubes
175g dark muscovado sugar
4 tbsp runny honey
For decoration:
Writing icing and tiny silver sugar balls
Method
Step 1: Pre-heat oven to 180C (160C fan)
Step 2: Put the flour, bicarbonate of soda, butter and spices in a large bowl and rub the butter into the flour between your thumb and fingers until you have a mixture that looks like breadcrumbs.
Step 3: Stir through the sugar.
Step 4: Mix the egg and honey together in a small bowl, and pour into the flour and butter. Mix with your hands (a lovely, sticky job) until you have a dough. Form into two large, fat sausages and wrap in cling film. Pop into the fridge for an hour to chill.
Step 5: Dust your work surface with flour and roll out one of the sausages to 3mm thick, leaving the other in the fridge until needed.
Step 6: Cut out your hearts and gently place on a non-stick baking sheet. Bake for 10 minutes or until golden.
Step 7: Remove to a wire tray to cool, before decorating with squeezy icing and silver sugar balls.
If gifting the biscuits to someone special, place in a cellophane bag or wrap in brown greaseproof paper tied closed with a festive bow.
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