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Ginger Christmas biscuits

by Sally Abé
  1. Christmas biscuits recipe
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Sally Abé serves up a fantastic gingerbread recipe, perhaps the quintessential Christmas biscuits. You can cut the dough into any shapes you like, be it classic gingerbread men, Christmas trees or hearts – the choice it yours.

First published in 2016
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Although not a native spice to the UK, ginger has been used for hundreds of years. Its use in baking dates back to the 15th century, back when gingerbread was made with breadcrumbs, and honey and spices were a commodity just for the rich. Fast forward a few hundred years and the humble gingerbread man is now part of Christmas tradition. These tasty little biscuits can be cut to any shape you like, and if you are feeling adventurous you could even try a gingerbread house – just make sure you set aside an afternoon for decoration and assembly!

Ingredients

Metric

Imperial

  • 100g of sugar
  • 120g of golden syrup
  • 50ml of milk
  • 65g of butter
  • 1 pinch of salt
  • 1 1/2 tsp ground ginger
  • 1/2 tsp allspice
  • 1 tsp bicarbonate of soda
  • 250g of plain flour
SAVE RECIPE

Method

1
Melt the butter with the milk, golden syrup and sugar in a saucepan then leave to cool to room temperature
2
Sieve the flour and mix with the spices and bicarbonate of soda on a clean work surface
3
Make a well in the middle and pour in the wet ingredients. Mix until fully combined then wrap in cling film and leave to rest in the fridge for 2 hours
4
Preheat the oven to 200°C/gas mark 6
5
Remove the dough from the fridge. Lightly flour the work surface and roll to a thickness of about 4mm
6
Cut your preferred shapes out using pastry cutters, transfer to a lined baking tray and bake for 5–6 minutes
7
Leave to cool before decorating with the icing
First published in 2016
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Sally Abé

After a five-year stint in the kitchen at two Michelin-starred restaurant The Ledbury, Sally is now head chef at The Harwood Arms in London.

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