We put up our Christmas tree today – it’s cold enough, and I’ve got less than a fortnight of winter left in this country this year.
We’re a few baubles short of a full set (literally as well as metaphorically) so I made Christmas gingerbread to ice and hang with the lights on the tree. They’re all plain bar one – I drew a heart on it, to hang at the top in place of a star.
125g unsalted butter
100g dark muscovado sugar
4 tbsp golden syrup
325g plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger
Preheat the oven to 170°C, gas mark 3.
Melt the butter, sugar and syrup in a medium saucepan, stirring occasionally, then remove from the heat.Sieve the flour, bicarbonate of soda and ginger into a bowl and stir the melted ingredients into the dry ingredients to make a stiff dough. Turn out onto a lightly floured surface and roll to a thickness of about 5mm. Dip biscuit cutters into flour before cutting the dough, or cut around templates.
Place the shapes onto the lined baking trays and bake, in batches, for 9-10 minutes until light golden brown.
Remove from the oven. While still warm, and using a skewer or chopstick, make any holes that you will need to hang up the biscuits with ribbon or to make a yuletide garland.