Christmas biscuits gingerbread`


250g / 8oz Odlums Cream Plain Flour
75g / 3oz Butter, softened
75g / 3oz Shamrock Light Muscovado Sugar
½ teaspoon Bicarbonate of Soda
50g / 2oz Golden Syrup
1 Egg Yolk
½ teaspoon Ground Cinnamon
½ teaspoon Ground Ginger

You will also need

gingerbread cutter
baking sheets
a bowl and wooden spoon
a wire tray for cooling


  1. Cream butter and sugar together until light and fluffy.
  2. Add bicarbonate of soda, golden syrup and egg yolk and stir well.
  3. Sift the flour and spices into the bowl and mix with a wooden spoon until well combined.
  4. Shape into a ball and knead lightly on a work surface until smooth.
  5. Wrap and chill for about 30 minutes before using.
  6. Thinly roll out dough and use gingerbread cutters to cut out shapes.
  7. Place on lightly greased baking sheets, leaving a space between each.
  8. Bake at 180°C/350°F/Gas 4 for about 10-12 minutes until slightly risen and golden in colour.
  9. Transfer to a wire tray to cool before decorating as desired.