The smell of gingerbread always reminds me of Christmas, so I thought what better way to celebrate day five of the 12 DIYs of Christmas with a tutorial for homemade gingerbread.
My one venture into gingerbread houses didn’t go all that well a few Christmasses ago, and involved some very insecure structural work, so let’s not pretend I’m the expert here. However, I do believe that even if you are artistically challenged, it is still possible to make some kind of ginger based contribution to Christmas. Enter the flat packed gingerbread biscuits (yes, I went there!).
This tutorial is suitable for all and makes quite a few medium sized biscuits. I chose to make houses and trees to keep with tradition and I used the sweets to decorate them, just as I would have with a 3D gingerbread house, but without the added pressure of making the house stand up.
What you’ll need:
2 tsp ground ginger
300g plain flour
1 tsp bicarbonate of soda
100g brown sugar (demerara will also work)
3 1/2 tsp golden syrup
125g unsalted butter
Various sweets and chocolates to decorate
Melt the brown sugar, butter and golden syrup in a pan, over a low heat. Mix the flour, bicarbonate of soda and ground ginger in a mixing bowl and add the sugar mixture to it until it all comes together and resembles a dough.
Roll out the dough so that it is the same thickness as a £1 coin. Cut Christmas shapes using a blunt knife, place on a buttered baking tray (or with some baking paper underneath) and bake at 200 degrees celsius for about 10 minutes. Depending on your oven and the size of the biscuits, they may need less time in the oven, so check them after about six or seven minutes to be sure. The biscuits should be slightly brown but not too dark. Once done, leave to cool.
Once the biscuits are cooled, make up some water icing thick enough to use as the glue and decorate using sweets and chocolates, however you want. Leave to set in the fridge and enjoy!
Remember the hashtag – #12DIYsofChristmas!