You will need:
For the Biscuits -
300g Plain Flour, extra for rolling out the dough
1 teaspoon of Bicarbonate of Soda
2 1/2 teaspoons of Ground Ginger
1/2 teaspoon of Ground Cinnamon
125g Unsalted Butter
100g Soft Light Brown Sugar
3 tablespoons of Golden Syrup
For the Royal Icing -
225g Icing Sugar
1 Egg White
Cold Water
Firstly, preheat the oven to 180℃/ Gas mark 4, and line 2 baking sheets with grease proof paper. Then in a large bowl, combine the flour, bicarbonate of soda and spices. Melt the butter, sugar and golden syrup in a pan on a low hear, stiring until all the sugar dissolves. Combine the dry and melted ingredients together until a stiff dough is formed. Lightly flour a clean surface and roll out the dough to a 5mm thickness. With a cookie cutter of your choice, I used stars from Lakeland, cut your dough into shapes and place on the prepared baking sheets. Bake the biscuits for 12 minutes, or until lightly golden. Leave them to cool completely on a wire rack.
For the icing, whisk together the icing sugar and egg white, adding cold water gradually until you reach your desired consistency. Once all the biscuits are cooled, decorate them however you like with the icing, you can also use sprinkles if you wish but I just wanted to keep mine simple.
I hope you're enjoying my Beyond Christmas series. Please comment below and suggestions for posts and tag me with a picture of your gingerbread biscuits!
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