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Christmas Gingerbread.

Serves 16 | Prep Time 20 mins

North Cork Creameries: Christmas Gingerbread

Ingredients

Ingredients

  • 100g Ór-Real Irish Butter

  • 4 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

Method

  • STEP 1
    Heat the Ór-Real Irish Butter, syrup and sugar together in a small pan until melted. stirring occasionally. Leave to cool.

  • STEP 2
    Mix together the bicarb, ginger, cinnamon. Pour in the buttery syrup mixture and stir to combine, then use your hands to bring together to form a dough.

  • STEP 3
    Put the dough on a sheet of baking parchment, shape into a rectangle, and lay another sheet of parchment on top of it. Roll the dough out to a thickness of ½cm. Transfer to a baking sheet to keep it flat, leaving the parchment in place, then chill in the fridge for about 1 hr.

  • STEP 4
    Heat the oven to 190C/170C fan/gas 5 and line a large baking sheet. Remove the dough from the fridge and cut out shapes using a cookie cutter.

  • STEP 5
    Place the shapes, spread apart, on the lined baking sheet, and bake for 10-12 mins. Leave to cool completely on the baking sheet.

  • STEP 6
    Meanwhile, mix the icing sugar with 1-2 tbsp water – you want to create a mix that’s thick and pipeable. Decorate the cooled biscuits with the icing using a piping bag with a thin nozzle.