| Preparation: 30 min | Baking: 15 min |
| Ingredients | Method |
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175 g honey
55 g sugar
75 g unsalted butter
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Transfer the honey, butter and sugar to a small pan and let the ingredients dissolve on medium heat. Remove the pan from the heat, set aside and let it cool slightly. |
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300 g all purpose flour+ dusting flour
½ tsp bicarbonate soda
2 tbsp gingerbread mix spice (from this recipe)
1 small egg
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Transfer the flour to a glass bowl; add the bicarb, Gingerbread mix spice, warm mixture and egg. Mix all ingredients with a wooden spoon. The dough will be soft at this point. Transfer the dough to the fridge and leave there for at least one hour up to 3 weeks – it firms up there. The longer the dough stays in the fridge, the more developed its flavour.
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On the baking day, preheat the oven to 180 ºC/gas 5 and line baking trays with baking paper.
Transfer the dough on a worktop dusted with the flour. Roll out the dough to thickness of 3 mm. Stamp out your favourite shapes with cutters – stars, hearts, reindeers, snowmen etc. Re-rolled any off cuts and repeat.
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Place the shapes on the baking trays, allowing 2 cm space as they rise in the oven. Pop the trays into the oven and bake about 15-20 minutes until golden brown.
Transfer the biscuits on a cooling tray, they’re warm and soft but firm up when cool.
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7 tbsp of icing sugar
1 tsp of plain yoghurt
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In a small bowl, mix the icing sugar and yoghurt, you shoukld get thick paste. Transfer the icing to a piping bag, cut off the tip and decorate the buiscuits. You can add a colour to the icing before transfering to the piping bag. Sprinkle with Christmas sugar sprinkles for a different effect. Keep in a airtight container up to 2 months.
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