Gingerbread Star Biscuits
These delicious gingerbread star biscuits make a fantastic snack or gift – easy to make with children too. These biscuits are mildly spiced although real spice lovers may like to double the ginger and cinnamon quantities for a zingy flavour.
- 75g butter
- 3 tbsp golden syrup
- 50g muscovado sugar
- 25g caster sugar
- 200g Wessex Mill Plain White Flour
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp bicarbonate of soda
- plus butter, for trays
- plus flour, for dusting
- 75g icing sugar
- 2 tbsp orange juice
- 1 x saucepan
- 2 x mixing bowls
- 1 or 2 baking trays
- 1 x rolling pin
- plus star or heart biscuit cutters
190°C, Fan 170°C, 375°F, Gas 5
Pre-heat the oven.
Rub butter around the inside of one or two baking trays.
Add the butter, golden syrup, muscovado sugar and caster sugar to a saucepan. Melt the ingredients together over a low heat on the hob.
When the mixture is fully melted remove from the heat and allow to cool for a couple of minutes.
Measure the flour, cinnamon, ginger and bicarbonate of soda into a bowl and stir to combine.
Tip the flour mixture into the saucepan and stir to make a dough.
Dust a rolling pin and the worktop with some flour.
Gather the dough into a smooth ball and put on the worktop, take care as it may still be warm to handle.
Gently roll out the dough until 7mm/¼” thick.
Press a star or heart shaped biscuit cutter into the gingerbread.
Lift the shapes onto the baking trays using a spatula to prevent breakages.
Gather the dough offcuts into a ball, roll out again and press out some more stars and hearts.
Bake until a light brown colour, about 8 – 10 minutes.
Allow to fully cool on a baking tray.
Mix the icing sugar with 1-2tbsp of orange juice to create a gloopy mix, not too wet and not too stiff.
Spread the icing onto the top of the biscuits with a knife or a spatula.
When the icing has set store gingerbread biscuits in a tin.