A fruity take on traditional gingerbread, these biscuits make an excellent gift boxed and be-ribboned in a beautiful tin or kilner-style jar. They go down a treat with a hot chocolate after a winter walk…
- 100g butter
- 125g soft brown sugar
- 2tbs golden syrup
- 300g plain flour
- 1tsp bicarbonate of soda
- 2tsp ground ginger
- ½tsp ground cinnamon
- ½tsp ground nutmeg
- Zest of 1 orange
- 1 medium egg
- Beat the butter and sugar in a stand mixer or with an electric hand whisk until pale and fluffy
- Add the beaten egg and golden syrup
- Stir in the sifted flour, bicarbonate of soda, spices and orange zest to form a dough
- Wrap the dough in cling film or parchment paper and chill in the fridge for at least an hour before rolling and cutting
- Preheat the oven to 180°c
- Sprinkle your table with flour and roll out the dough so its approx. as thick as a pound coin. If you don’t have a rolling pin, a wine bottle is a good substitute!
- Cut out shapes with biscuit cutters or a sharp knife
- Bake your biscuits in the oven until golden – between 5-10 minutes depending on the size of the biscuit. They will be slightly soft when they come out of the oven but firm up as they cool.