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    Home / Food & Drink / Recipes / Ginger / Egg-free gingerbread biscuits

    Egg-free gingerbread biscuits

    Traditional kids’ favourite gingerbread men get an egg-free twist.

    Preparation time: 10 minutes
    Cooking time: 15 minutes
    Makes 18-20 small biscuits

    Ingredients

    • 75g butter
    • 50g dark muscavado sugar
    • 2 tbsp golden syrup
    • 175g self raising flour *
    • 1 tsp ground ginger *
    • 1/2 tsp ground cinnamon *

    * Available at Holland & Barrett

    For the icing:

    • 50g icing sugar
    • A splash of water

    Method

    Step 1
    Preheat the oven to 180°C/160°C fan.

    Step 2
    In a small saucepan, melt the butter, sugar and golden syrup together gently.

    Step 3
    Sift the flour and spices into a bowl with a small pinch of salt and then stir in the melted butter mixture and mix well until you have a stiff dough.

    Step 4
    Allow the dough to cool and then roll out on a floured surface until it is about 5mm in height. Using a gingerbread man cutter, cut out as many gingerbread men as you can and transfer them to a lined baking tray.

    Step 5
    Bake in the oven for 8-10 minutes until firm and golden. Allow to cool while you make the icing.

    Step 6
    Combine the icing sugar with a very small amount of water, gradually mixing until you have a stiff icing that runs but holds its shape when drizzled. Fill a piping bag with a small nozzle and then the icing and pipe decorations onto your biscuits. Allow them to set and serve.

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