Sally Abé serves up a fantastic gingerbread recipe for a plate of quintessential Christmas biscuits.
Feel free to cut the dough into any shapes you like, be it classic gingerbread men, Christmas trees or even hearts – the choice is yours.
• 100g of sugar
• 120g of golden syrup
• 50ml of milk
• 65g of butter
• 1 pinch of salt
• 1 1/2 tsp ground ginger
• 1/2 tsp allspice
• 1 tsp bicarbonate of soda
• 250g of plain flour
1 Melt the butter with the milk, golden syrup and sugar in a saucepan then leave to cool to room temperature.
2 Sieve the flour and mix with the spices and bicarbonate of soda on a clean work surface.
3 Make a well in the middle and pour in the wet ingredients. Mix until fully combined then wrap in cling film and leave to rest in the fridge for 2 hours.
4 Preheat the oven to 200°C/gas mark 6.
5 Remove the dough from the fridge. Lightly flour the work surface and roll to a thickness of about 4mm.
6 Cut your preferred shapes out using pastry cutters, transfer to a lined baking tray and bake for 5–6 minutes.
7 Leave to cool before decorating with the icing.
Recipe courtesy of Sally Abé for Great British Chefs. Click here for more.