This recipe uses Jack Berry™ Organic Wholegrain Spelt which is additive and preservative-free. The biscuits are full of flavour and look great when they are decorated. This recipe is a great one for baking with the children at Christmas time.
Makes approximately 10 biscuits
350g/12oz organic wholegrain spelt flour with extra for rolling out
1 tsp bicarbonate of soda
2/3 tsp ground ginger
1 tsp ground cinnamon
140g/5oz unsalted butter
175g/6oz light soft brown sugar
1 large egg (free range)
4 tbsp golden syrup
Writing icing and cake decorations (optional)
Sift together the flour, bicarbonate of soda, ginger and cinnamon in to a large bowl and mix.
Melt the butter and add it to the mix, then add the sugar.
In a separate container, lightly beat the egg and golden syrup together then; place them in the bowl with the rest of the ingredients.
Mix together until the mixture forms a dough. Tip the dough out on to a floured surface and knead it until it is smooth. Use extra flour as required.
Place the dough in cling film and place it in the fridge for 30 minutes.
Preheat the oven to 180C/160C Fan/Gas 4. Line two baking trays with greaseproof paper.
Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface. Using cutters, cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them.
Bake for 12–15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled decorate as required.