gingerbread_11This recipe makes perfectly crisp gingerbread biscuits which snap and crumble in the mouth.  The smell of these biscuits baking in the oven will instantly transport you to Christmas heaven!

Makes around 100 biscuits
150ml of golden syrup
250g of sugar
200g of butter
150ml of cream
1 teaspoon of ground ginger
1 teaspoon of cinnamon
1 teaspoon of bicarbonate of soda
700g of plain flour

Line a baking tray with a silicone baking mat or just lightly dust flour on the surface.

Place a large pot over a medium heat and add in the golden syrup, sugar and butter.  Melt the mixture down until the butter has melted and the sugar is completely dissolved.

Take off the pot of the heat and stir through the cream and spices.  Add the bicarbonate of soda and flour a little bit at a time, mixing with a wooden spoon until you have mixed it all through.

Work the dough together until you have a loose mixture.  Cover and leave in cool place overnight and the next day you should be left with a thick dough.

Preheat the oven to 200˚C.

Flour a work surface and roll out the dough to the thickness of about 2mm. So basically as thin as you can because you want the biscuits to rise only slightly so they will be nice and crisp when they cool.

Using cutters of your choice (though you can't go wrong with a gingerbread man) cut out the biscuits and place on the lined baking trays.

Place in the oven for 10 mins or until the biscuits are a rich brown colour.  Remove from the oven and place on a wire wrack to cool.

Work through the rest of the dough making biscuits and make sure to use up the pastry scraps by pressing them together so you can roll the dough out again and cut more biscuits.

Store the biscuits in a biscuit tin or a air tight container so they stay nice and crisp!