Ginger is one of the most popular spices of the season, along with cinnamon and warming mixed spice.
The fiery flavour is ideal for adding depth and warmth to any sweet treats, and it’s a staple in gingerbread cookies.
Thanks to this straightforward recipe, which calls for just eight ingredients, many of which are likely already in your kitchen cupboard, they couldn’t be easier to make.
Moreover, they cost just pennies per serving, so they’re a cheap and tasty snack you can make yourself.
These flavoursome cookies are super quick to make, requiring just 40 minutes and a little cooling time.
Gingerbread biscuits recipe
Ingredients
300g plain flour
One teaspoon bicarbonate of soda
Two teaspoons of ground ginger
Half a teaspoon of ground cinnamon
Half a teaspoon of ground nutmeg
125g unsalted butter
100g soft light brown sugar
Three tablespoons golden syrup
Method
First, preheat the oven to 180C and prepare two baking trays with a sheet of parchment paper each.
For the dough, combine the sieved flour, bicarbonate of soda, and spices in a large bowl. Place a pan over low heat, then add the butter, sugar, and golden syrup to melt it all together.
Stir until the sugar dissolves, then add the mixture to the dry ingredients. Mix these until a stiff dough is formed, then cut it in half.
Transfer the paper from the baking sheets to a work surface and place a portion of the dough on each.
Roll it out to a thickness of 5mm, then cut out the gingerbread shapes directly on the paper, leaving a 2cm gap between each. Save the cuttings to make more shapes, or simple, round ginger biscuits.
Carefully lift the papers back onto the baking sheets and bake in the oven for around 12 minutes, or until the shapes are lightly golden.
