Gingerbread Tree

Decorations
These biscuits aTe traditional!)1 made at

1 Preheat the oven to 180C / 350F/

gas 4. Grease two baking trays. Sift the

Dour, baking powder, ginger and cinnamon into a bowl.

While the biscuits are still warm,

make sure that the holes are big

enough for ribbons to be threaded
through them. Transfer to a wire rack

Christmas time in Scandinavia. Ginger

and cinnamon are always used to spice

the mixture, but 'h tsp ground cloves mcry

also be added. Decorate the biscuits with
silver and gold dragees if you like. Stick
them to the icing while it is stll! soft.

and syrup together in a saucepan over

a gentle heat. Add the melted mixture
to the dry ingredients and mix to a
dough.

mix in a little water, adding it from a

teaspoon and beating to make a thick
glace icing. Put the icing in a small

Gather the dough into one piece

paper plpmg bag and use to decorate

the biscuits.

2 tsp ground ginger

and knead it on a lightly 110ured surface until it is smooth. If the dough is

too soft to roll, allow it to rest for a few

7 '!\Then the icing has dried, thread

ribbons through the biscuits. Tie the

1 tsp ground cinnaIllon

minutes.

MAKES ABOUT

30-40

225 giB oz/2 cups plain flour

1 tsp baking powder

to cool.
IVlelt the butter or margarine, sugar

50 g/2 oz/4 tbsp butter or

Illargarine
50 g/2 oz/4 tbsp soft light

brown sugar
2 tbsp golden syrup
DECORATION

115 g/4 oz/l cup icing sugar,

sifted

Place the icing sugar in a bowl and

biscuits on to the Christmas tree or a

garland decoration.

Roll out the dough and cut out

Christmas shapes - stars, Christmas

trees and angels using the appropriate
cutters. Use a skewer to make a hole in
each biscuit for the ribbon to be
threaded through after cooking. Place
on the trays and bake for 10-12 min-

COOK'S TIP

Eat the biscuits on the same da)1 as thl!)l

are hung. For longer keeping, each biscuit

be carifll/b' wrapped in clear film,

sealed with ji-eezer tape on the back.

utes, or until lightly bro"vn and firm.

123

ea.,