- 350g plain flour, plus extra for rolling out
- 1 tsp bicarbonate of soda
- Pinch of salt
- 2 tsp ground ginger
- 125g cold butter, diced
- 150g soft light brown sugar
- 2 tbsp stem ginger syrup
- 2 tbsp golden syrup
- 1 tbsp stem ginger, chopped, plus extra for topping
- 1 egg
For the icing
- 125g icing sugar
- 2 clementines, juiced
- 2½ tsp stem ginger syrup
Surplus dough can be stored for up to a week in the fridge and baked when needed.
Preheat the oven to 170°C (150°C fan/gas mark 3). Line enough baking trays for the amount of biscuits you want to bake with greaseproof paper.
Sift the flour, bicarbonate of soda, salt and ground ginger into the bowl of a food processor. Add the butter and pulse until the mix resembles breadcrumbs.
Add the sugar, pulse again, and add the golden syrup, ginger syrupstem ginger and egg. Blitz briefly until the mixture comes together and forms a smooth dough.
Wrap the dough in clingfilm and leave to rest in the fridge for at least 20 minutes.
Roll the dough out to half a centimetre thickness on a lightly floured surface. Use cutters to cut the gingerbread into shapes. You can re-roll the leftover dough after giving it a quick knead.
Place the gingerbread shapes on the baking trays, leaving a gap between each one. Bake for 8–10 minutes, or until lightly golden brown.
Remove from the oven and allow to cool on a wire rack.
For the icing
In a small bowl, stir together the icing sugar and juice. Beat in the syrup until the icing is smooth and glossy.
For decorative icing, tip the icing into a small piping bag or a plastic bag with the corner cut off, and pipe your design onto each biscuit. Or simply dip the ends of the biscuits in the icing.
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