Christmas time, mistletoe and wine and don’t forget the gingerbread biscuits! These are so simple to make, so tasty and so much fun for children to get involved with. I find it best to make the dough myself as my eldest child is only 3 years old, but you can get older children to help make that part too. We can’t go a Christmas now without making these tasty little treats and they go perfectly with hot chocolate on a cold winters evening.


Gingerbread Snowmen


350g Plain Flour

125g Butter

200g Light Brown Sugar

4 tbsp Golden Syrup

1 Free Range Egg

1/2 tsp Bicarbonate of Soda

2 tsp Ground Ginger

1 tsp Cinnamon

1 tsp Ground Nutmeg

1 tsp Vanilla Essence


Pre-heat oven to 190⁰c (gas mark 5) and line a baking tray with greaseproof paper. In a bowl sift the flour, bicarbonate of soda, ginger, nutmeg and cinnamon. Add the butter and rub together to make breadcrumbs. Stir in the sugar. Pour in the beaten egg, vanilla extract and golden syrup and stir to combine. When the mixture becomes too tough to stir with a spoon it is time to knead. Knead to form a dough ball, then wrap in cling film and leave in the fridge for a minimum of an hour (I left mine overnight). This helps it firm up which makes it easier to roll. On a floured surface, roll the dough to the thickness of a £1 coin. Using shape cutters, cut out your biscuits and place on the baking tray. Make sure they are placed well apart as the biscuits will spread when baking. Cook for 10-12 minutes or until golden and puffy. Allow them to rest on the tray for 5 minutes before moving them onto a cooling rack, this helps them firm up which makes them easier to move. Once they have cooled down you can then decorate, or leave them plain like I do. Don’t forget to make a hot chocolate to enjoy these with.

Tip: When lining a baking tray with greaseproof paper, put a tsp of the mixture on each corner of the tray before placing the paper as this will prevent the paper from slipping.

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