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
  1. Beat the butter and sugar in a stand mixer or with an electric hand whisk until pale and fluffy
  2. Add the beaten egg and golden syrup
  3. Stir in the sifted flour, bicarbonate of soda, spices and orange zest to form a dough
  4. Wrap the dough in cling film or parchment paper and chill in the fridge for at least an hour before rolling and cutting
  5. Preheat the oven to 180°c
  6. 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!
  7. Cut out shapes with biscuit cutters or a sharp knife
  8. 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.