Gingerbread trees
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 20-24
Skip to ingredients
Showing items 1 to 3 of 6
- 75g softened butter
- 50g caster sugar
- ½ tsp bicarbonate of soda
- 50g golden syrup
- 2 egg yolks
- 250g plain flour
- ½ tsp ground cinnamon
- ½ tsp ground ginger
Nutrition: per biscuit
- kcal96
- fat4g
- saturates2g
- carbs15g
- sugars5g
- fibre0g
- protein2g
- salt0.17glow
Method
step 1
Heat oven to 180C/fan 160C/gas 4. Beat together the softened butter with the caster sugar until creamy. Stir in bicarbonate of soda, golden syrup and the egg yolks. Sift in the plain flour and ground cinnamon and ground ginger then bring together with a wooden spoon. Shape into two balls, knead until the dough comes together, then chill for 30 mins. Roll out one ball at a time, to about 2 x £1 coin thickness. Stamp out trees with a 7cm cutter, then re-roll the trimmings. Lift dough onto greased baking sheets and bake for 10-12 mins until slightly risen and golden brown. Cool on a wire rack. Will keep in an airtight container up to a week.
