Nothing evokes fond memories of Christmases past quite like the smell of freshly baked gingerbread biscuits. That comforting spicy aroma is guaranteed to take you right back to the days when Christmas was a much simpler affair. So why not have a go at baking a batch this season? Just follow this easy recipe – it’s an adaptation of a Mrs Beeton classic and it’s guaranteed to tickle your tastebuds.
It's also a great activity to get the grandkids involved with. They’ll love getting messy as they knead the dough and unleashing their creativity as they decorate the end results. Alternatively, bake a few extra and gift them to your neighbours for a budget-friendly homemade present that’s perfect for enjoying with a cuppa this Christmas.
- 350g plain flour
- 1 tsp bicarbonate of soda
- 4 tsp ground cinnamon
- 1 tsp ground ginger
- 150g butter
- 100g caster sugar
- 100g honey
- 1 egg yolk
- 2 tbsp milk
- Icing or melted chocolate to decorate
- Toppings such as chocolate chips, raisins and mini marshmallows
- Icing sugar for dusting
- Preheat the oven to 180°C / Gas Mark 4.
- Thoroughly grease your baking trays.
- Place the plain flour, bicarbonate of soda and spices in a mixing bowl.
- In a separate bowl, beat the butter until soft.
- Add the sugar and continue to beat until light and fluffy.
- Beat in the honey, then the egg yolk, then the milk.
- Fold through the flour mixture.
- Lightly knead the dough on a floured surface.
- Roll out the dough to a thickness of approximately 3mm.
- Use a cookie cutter to cut out your shapes and transfer them to the prepared baking trays.
- Bake in the oven for approximately 8 minutes, or until golden brown.
- Leave to cool on a wire cooling rack.
- Once cool, cover with your choice of icing or melted chocolate.
- Top with your choice of chocolate chips, raisins or mini marshmallows to decorate.
- To finish, dust with a sprinkling of icing sugar.