Easy gingerbread recipe for kids
Ingredients
- Step 1 175g dark muscovado sugar
- Step 2 85g golden syrup
- Step 3 100g butter
- Step 4 350g plain flour, plus extra for dusting
- Step 5 1 tsp bicarbonate of soda
- Step 6 1 tbsp ground ginger
- Step 7 1 tsp ground cinnamon
- Step 8 1 egg, beaten
- Step 9 ready-made writing icing
- Step 10 chocolate buttons or small sweets (optional)
Calories: 154
Carbohydrate: 26 g
Protein: 2 g
Fat: 5 g
Cook time: 60 minutes
Prep time: 45 minutes
Total time: 105 minutes
Servings: 20
TAGS
Afternoon tea
Dessert
Treat
Baking
Christma
Festive treat
Gingerbread
Gingerbread man
Kid
Miriam Nice
Directions
- Step 1 Melt the sugar, golden syrup and butter in a saucepan, then bubble for 1-2 mins. Leave to cool for about 10 mins.
- Step 2 Tip the flour, bicarbonate of soda and spices into a large bowl. Add the warm syrup mixture and the egg, stir everything together, then gently knead in the bowl until smooth and streak-free. The dough will firm up once cooled. Wrap in cling film and chill for at least 30 mins.
- Step 3 Remove the dough from the fridge, leave at room temperature until softened. Heat the oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment.
- Step 4 Roll out the dough to the thickness of a £1 coin, then cut out gingerbread people with a cutter. Re-roll the excess dough and keep cutting until it's all used up.
- Step 5 Lift the biscuits onto the trays and bake for 10-12 mins, swapping the trays over halfway through cooking. Leave to cool on the trays for 5 mins, then transfer to a wire rack to cool completely. Use the icing to decorate the biscuits as you wish, and stick on chocolate or sweets for buttons. Leave to dry for 1-2 hrs. Will keep for up to three days in an airtight container.