This recipe is from the Fairtrade Foundation and is a super simple gingerbread to make biscuits you can have fun decorating.
300g plain flour
1 tsp bicarbonate of soda
2 tsp Fairtrade ground ginger (for a milder taste use 1 tsp)
1 tsp Fairtrade ground cinnamon
1 tsp Fairtrade ground nutmeg
1 tsp Fairtrade vanilla essence
100g Fairtrade brown sugar
125g unsalted butter
2 tbsp Fairtrade honey
1 tbsp Fairtrade golden syrup
1 pinch ground cloves (optional)
zest of 1/2 orange (optional)
For the Icing:
100g Fairtrade icing sugar
2 tsp warm water
- Preheat the oven to 180C
- In a large bowl mix the flour, bicarbonate of soda, ginger, cinnamon and nutmeg (optional cloves and orange) and make a well in the centre.
- In a medium pan combine the vanilla, brown sugar, butter, honey and golden syrup. Place on a low heat and stir until it becomes a smooth syrup and the sugar has melted.
- Pour the syrup into the well in the dry ingredients and stir until combined into a soft dough. Then put the dough in the fridge to cool for 1 hour.
- When cooled, roll out the dough on a flat surface using a rolling pin until it is roughly 4mm thick (about the same as a £1 coin). Then use a cutter to make your gingerbread shapes or people.
- Place your gingerbread shapes on a baking tray and cook for 8 minutes until golden brown.
- Once cooked, leave them to cool on a wire rack. Make the icing by sieving icing sugar into a bowl to remove any lumps and mix with warm water, stirring until smooth.
- Decorate your gingerbread with icing and your favourite Fairtrade treats and enjoy!
The biscuits will keep for about 2 weeks in an airtight tin.