We're all about healthy living, and that doesn't mean it has to be all salads and leafy greens. For us, it's all about balance.
In celebration of National Gingerbread Day, here's a recipe that's perfect for making gingerbread stars to hang on a Christmas tree (no judgement from us if it's up already, we won't tell!) or to make a gingerbread house.
What you'll need:
- Baking Tray
- Baking parchment
- Rolling pin
- Cookie Cutter of your choice
- Piping bag and nozzle or spoons for icing
- Oven pre-heated to 190°C or 170°C fan (Gas Mark 5)
- 100g salted butter
- 3 tbsp golden syrup
- 100g dark muscovado sugar
- ½ tsp bicarbonate of soda
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 225g Plain Flour
- 50g Icing Sugar
Heat the butter, syrup and muscovado sugar together in a pan and stir until it's melted together, then put the pan to one side to cool.
Mix together the bicarb, ginger, cinnamon and flour in a bowl. Pour in the butter mixture and stir with a spoon until it comes together, then use your hands to bring together to form a dough. The dough should be soft at this point, but you can add a little extra melted butter if it's too crumbly.
Put the dough on a sheet of baking parchment, shape to fit the baking tray and lay another sheet of baking paper on top of it. Roll the dough out to a thickness of about half a centimeter. Carefully transfer to a baking sheet to keep it flat, leaving the baking paper, then chill in the fridge for about an hour.
Line a large baking sheet with more baking parchment. Remove the dough from the fridge and cut out shapes using a cookie cutter. If you use something like a star cutter and make a hole in the design, you'll be able to use ribbon to hang from the tree
Place the shapes on the lined baking sheet, and bake for 10-12 mins. Leave to cool completely on the baking sheet.
While they're cooling, mix the icing sugar with 1-2 tablespoons of water – you want to create a consistency that’s thick and pipeable, and not too thin or it will run. Decorate the cooled biscuits with either a piping bag with a thin nozzle or a spoon.
If you try this recipe please let us know how you got on, we'd love to see your creations!