Christmas Gingerbread Shapes

A festive food idea

Spiced biscuits ready for stars, trees or gingerbread people, with a simple egg-free icing.

Ingredients

• 150g unsalted butter, diced
• 70g brown sugar
• 70g white sugar
• 200g treacle
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• ¼ tsp ground cloves
• ¾ tsp baking soda
• 1 large egg, lightly beaten
• 4 cups high-grade flour, plus a little for rolling
• 1 cup icing sugar, for decoration
• 2–3 tsp water, plus more as needed, added gradually for icing

Method

1. Heat oven to 160°C conventional. Line two trays; put butter in a heatproof bowl.
2. Heat sugars, treacle and spices in a deep saucepan until melted and just boiling. Remove; carefully add baking soda, which foams.
3. Pour over butter; stir smooth. Cool until warm before mixing in egg.
4. Add flour gradually. Knead briefly; divide in two. Chill if too soft.
5. Roll to 5mm on a floured surface; cut shapes and space on trays. Re-roll scraps.
6. Bake 15–20 minutes until firm and lightly coloured. Rest briefly on trays, then cool on racks.
7. Mix icing sugar and water into thick piping icing. Decorate cold biscuits; leave icing to dry.

Useful tips

• Keep shapes similar in size so they bake evenly.

Safety and storage

Adults manage hot treacle and oven. Do not eat raw dough or flour. Cool fully before children decorate.

Allergens: Wheat/gluten; Egg; Milk

Research draft — kitchen testing recommended