The best gingerbread biscuit recipe. My mum found this is a Christmas womens magazine when we were little and we have made it every year since. Over the years we’ve used this recipe to make gingerbread advent calendars, houses, edible sweet boxes or as I’ve done today biscuits.

INGREDIENTS

9oz Clear Honey

6oz Dark Soft Brown Sugar

2oz Butter

12oz Plain Flour

1 Teaspoon Ginger

1 Teaspoon Mixed Spice

1 Medium Egg

METHOD

Preheat the oven to 180 degrees Celsius.

Place the honey, sugar and butter in a pan to melt over a low heat.

In a separate bowl add all the other ingredients and mix together.

When the sugar mix has melted pour into the bowl with the flour and stir to combine.

The mixture should take on a doughy texture, if it is fairly wet add some extra flour to dry the mixture to a doughy texture.

On a well floured surface roll out the dough to approximately half a centimeter thick.

To make biscuits use cookie cutters to make shapes from the dough.

Put the cookies on to a lined baking tray and into the oven for approximately 10 minutes or until golden.

The biscuits will still be slightly soft when brought out, place on a cooling rack for approximately 10 minutes.

Enjoy plain or add royal icing to decorate.