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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.

PER BISCUIT

96 kcalories, protein 2g, carbohydrate 15g, fat 4 g, saturated fat 2g, fibre 0g, salt 0.17 g

Latest comments and suggestions

• Fiona

  16 November 2007

  Fiona rated and commented on this recipe

  

  Fantastic! A lovely traditional spiced biscuit just perfect at Christmas...yum.

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• Michelle

  01 December 2007

  Michelle rated and commented on this recipe

  

  This recipe is fantastic. My family loved them!

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• Catriona

  14 December 2007

  Catriona rated and commented on this recipe

  

  Practically idiot-proof! I use this recipe often with my 3 children although they prefer mini gingerbread men shaped ones! I've been asked for the recipe many times, it's a big hit at school and preschool fundraisers.

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• recipies

  17 December 2007

  recipies rated and commented on this recipe

  

  easy to follow, and easy to fix when it goes wrong! put too much syrup in but still ended yummy :)

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• Ermintrude75

  20 December 2007

  Ermintrude75 rated and commented on this recipe

  

  5/5 for a brilliant simple recipe, but they really need more oomph on the spices. I felt they were rather bland. Next time I would double the ginger and perhaps add nutmeg and some fine clementine zest. They seem to come out very pale compared to the ones on the photo, so I would maybe also try the recipe with dark treacle instead of golden syrup.

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• Mrs Robins

  05 February 2008

  Mrs Robins rated and commented on this recipe

  

  I added a teaspoon of the spices in response to the comments that they were rather bland, and used 1/2 golden caster sugar and 1/2 dark muscovado sugar in response to comments that they were a bit pale. The result: perfectly tasting and looking biscuits! A classic.

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• iainandlou

  04 August 2008

  iainandlou rated and commented on this recipe

  

  I made this recipe into little men instead of trees, the kids and husband love them.

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• Ben & Emily

  08 November 2008

  Ben & Emily rated and commented on this recipe

  

  These are really easy to make and tasty too. We also added more ginger and cinamon which definitly helped bring out the flavour.

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• Kate

  09 November 2008

  Kate rated and commented on this recipe

  

  I doubled the amount of ginger as suggested but really wasn't impressed with this recipe. Very bland and not sweet at all - not like the gingerbread I remember as a child!

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• Jane

  19 November 2008

  Jane commented on this recipe

  I made enough of this dough for a class of 30 children in year 1 of primary, who all made gingerbread at school with it. They loved it and it was so simple. Brilliant recipe that we will make again and again.

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• Jane

  19 November 2008

  Jane rated this recipe

  

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Ingredients

• 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

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Difficulty and servings

Makes 20-24

Easily doubled

Preperation and cooking times

Prep 15 mins

Cook 12 mins

Vegetarian

Ingredients

• 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

PER BISCUIT

96 kcalories, protein 2g, carbohydrate 15g, fat 4 g, saturated fat 2g, fibre 0g, salt 0.17 g

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