Gingerbread biscuits recipe

A sweet and spicy biscuit, these are just asking to be dunked in your tea. The dough can be stored in the fridge for a couple of days or frozen for up to a month - if you're feeling creative, why not get the kids involved with a gingerbread mobile?

Makes about 40

• 350g plain flour, plus more to dust
• 4 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp bicarbonate of soda
• 130g salted butter, very slightly softened
• 1 egg yolk
• 150g light muscovado sugar
• 3 tbsp golden syrup
• 2 tbsp black treacle
• Zest of 1 orange, finely grated

How to make gingerbread biscuits

1. Sift the flour, spices and bicarbonate of soda into a large bowl and add the butter, cut into small chunks. Gently rub together with your fingertips - or pulse in a food processor - until the mixture resembles fine breadcrumbs.

2. Add the egg yolk, sugar, syrup, treacle and zest and mix together until you have a firm dough. If it's too sticky, mix in a little more flour. Wrap in cling film and chill for at least 1 hour. Preheat the oven to 180ºC/fan 170ºC/350ºF/gas mark 4. Line 2 baking sheets with baking parchment. Roll out the dough on a lightly floured surface to 4mm thick, and cut out with a 6.5cm round cutter. Bake for 10-15 minutes.

3. The gingerbreads will have darkened a little. Remove from the oven and leave to firm up a little for a few minutes, then gently transfer to a wire rack to cool. They will become crisp.

© Fiona Cairns - Bake and Decorate, Tea Time Luxury