make it special.
Gingerbreadpeople
MAKES 18 BISCUITS.HANDS-ONTIME 30
MIN,OVENTIME12-15MIN,PLUSCHILLING,
FREEZING,COOLINGANDDECORATING
MAKE
AHEADMake to the end of step 1
up to a day ahead. Keep the
decorated biscuits in a tin
or sealed packet for up to 3 weeks.
FOOD
TEAM’S
TIPIf the rolled dough in step 2
seems very soft, freeze
the cut-out biscuits before
removing them from the sheet of
dough to help them keep their
shape. If you don’t have room in the
freezer, chill the dough in the
fridge for an hour.
- 350g plain flour
- 1 tsp bicarbonate of soda
- 1½ tbsp ground ginger
- 150g dark brown soft sugar
- 125g unsalted butter, softened
- 1 medium free-range egg
- 80ml golden syrup
FOR THE ICING
- 10g free-range egg white (weigh
the white from a small egg – or
use Two Chicks Free Range
Liquid Egg White, available from
larger supermarkets and health
food shops) - 80g icing sugar, sifted
YOU’LL ALSO NEED...
- Food processor; 11cm
gingerbread biscuit cutter;
2 sheets compostable baking
paper; 2 large baking trays lined
with compostable baking paper;
piping bag fitted with no. 2 nozzle
1 Put the flour, bicarb, ginger, dark
brown soft sugar and butter in
a food processor and whizz until
the mixture resembles fine
breadcrumbs. Add the
egg and syrup, then whizz
again until the mixture
just comes together.
Transfer to a work surface,
halve and tightly wrap
both pieces, then chill
for 1 hour 30 minutes or until firm
(see Make Ahead).
2 Roll out 1 piece of dough between
2 pieces of baking paper to 5mm
thick. Using the gingerbread
biscuit cutter, stamp out biscuits,
setting each one 2cm apart on
the prepared trays (see tip).
Repeat with the remaining dough,
re-rolling as required. Put the
trays in the freezer for 30 minutes
or until the biscuits are very firm.
3 Heat the oven to 180°C/160°C fan/
gas 4. Bake the biscuits for 12-15
minutes or until light golden
brown. Leave to stand on the tray
for 10 minutes to cool slightly,
then transfer to a wire rack to
cool completely.
4 To make the icing, lightly beat the
egg white in a small mixing bowl,
then beat in the icing sugar to make
a smooth, thick icing (adding a little
more icing sugar if needed to get
the right consistency). Transfer the
icing to the piping bag fitted with
the nozzle. Decorate the cooled
gingerbread people however you
like, then leave to set for at least
2 hours. Pack individually in bags,
labelled with an eat-by date,
or store in an airtight tin (see
Make Ahead).
PER BISCUIT 195kcals, 6.3g fat
(3.8g saturated), 2.6g protein,
31.6g carbs (16.2g sugars), 0.2g
salt, 1g fibre →