Now if there is one thing I love, except for coffee, it is gingerbread! During Christmas, I especially enjoy buying the gingerbread coffees and this year, Costa’s amazing gingerbread muffin. Interestingly, gingerbread has been the one item to remind me that the great joy of Christmas is not only the wonder of nativity, but the opportunity to practice generosity.
On Wednesday morning I experienced the gift of giving first hand when Cathy (fellow project leader) and my sister Suzanne both generously gave up their free time to come and teach my Year 6’s how to decorate cupcakes and gingerbread biscuits. Not only were the children able to experience a more professional approach to cake decorating but it meant I was able to eat some amazing gingerbread biscuits made by my sister. Now these were the most incredible, homemade gingerbread biscuits I have tasted; crunchy yet melt in the mouth tasty!
At this time of year, giving can sometimes feel like an obligation and a burden rather than the privilege it is. My challenge is that this coming year we should give generously; not grudgingly, but cheerfully.
I have included the recipe for the most amazing, incredible, melt in the mouth gingerbread biscuits below as my gift to you this festive season.
Makes: 50 Biscuits Prep: 10 mins Cooking Time: 14 mins
- 450g (1lb) Plain Flour
- 2 tsp baking powder
- 4 tsp ground ginger
- 2 tsp Cinnamon
- 200g (7oz) Caster Sugar
- 250g (9oz) Unsalted Butter, diced
- 4 tbs golden syrup
- 1 large egg, beaten
- Sift the flour, baking power, ginger and cinnamon into a mixing bowl. Add a little salt.
- Add the sugar and butter and rub in with your fingers until it resembles breadcrumbs.
- Mix the golden syrup and egg together and then stir into the mixture with a wooden spoon.
- Bring together with your hands and knead to form smooth, stiff dough.
- Shape into a ball and cover with Clingfilm – refrigerate for 30 minutes to firm up.
- Pre-heat oven to 180°C, 350°F, Gas mark 4.
- Roll out dough and cut into shapes using a cutter of your choice.
- Place biscuits onto a baking tray lined with greaseproof paper.
- Bake for 12-14 minutes until golden brown then transfer to a cooling rack.
- Decorate and enjoy!