Gingerbread biscuit dough

Makes: 30 biscuits Prep: 10 mins (plus 30 mins chilling) Cook: 15 mins

115g (4oz) butter, cubed 175g (6oz) soft brown sugar 4 tbs golden syrup 340g (12oz) plain flour

2 tsp ground ginger

1 tsp bicarbonate of soda 1 medium egg, beaten

1. Preheat oven 190°C/Fan 170°C/Gas Mark 4.

2. Line a baking tray with greaseproof paper (if making all at once, 3 trays will be needed).

3. On a low heat, melt the butter, sugar and syrup. Remove from heat and leave to cool.

4. Sift the flour, ground ginger and bicarb into a mixing bowl.

5. Add cooled syrup mixture and the beaten egg to dry ingredients.

6. Mix everything together and then tip the contents onto a floured surface and knead into dough for 5 mins. Cling wrap and chill for 30 mins (dough can be frozen when cool).

7. Sprinkle flour onto surfaces and lightly flour the rolling pin. Roll chilled dough to ½cm (¼in) thick and use biscuit cutters or a knife to cut out shapes.

8. Carefully lift onto the baking tray using a palate knife.

9. Bake for 10-15 mins until golden brown. After 5 mins, move to a cooling rack.

Per serving: 104 cals, 3.5g fat (2g sat fat), 8g sugar, 0.2g salt

to me by “This recipe was given ex-students. During one of my students have each term, I let cook a class where they could a dish of their choice. These hung biscuits can be iced and tree as decorations, just on the make a hole in them before dough, baking. If freezing the fresh divide into three so that biscuits can be on tap with effort all through the very little festive season.”

VEGETARIAN