Christmas baking recipes

Festive gingerbread biscuits

Pour 100g of golden syrup into a saucepan with 150g dark brown sugar, 150g of unsalted butter, the zest of 1 lemon, 1 tbsp of ground ginger and 2 tsp of ground cinnamon.
On a low-medium heat, stir frequently until melted and the sugar has dissolved. This should take about 5 minutes. Then, increase the heat and bring the mixture to the boil. Once boiling, remove from the heat and beat in 1 tsp of bicarbonate of soda - the mixture will froth up as the bicarbonate reacts. Mix briefly until combined, then leave to cool for 15 mins.
In a separate bowl, beat 1 medium egg. Then, add to your mixture, along with 375g of plain flour. Gently fold this in and try not to overwork the mixture. Mix until just combined or the biscuits will spread during baking.
The dough will be sticky to begin with but do not add any extra flour. Scrape out of the bowl onto a clean surface and knead together until just smooth. Wrap in clingfilm and chill in the fridge for 1 hour.
Pre-heat the oven to gas 4, 180°C, fan 160°C. Roll out the dough on a lightly dusted surface to 5mm. Using gingerbread men and women cutters, cut out shapes and place on baking trays lined with baking paper, leaving space between them, in case they spread a little.
Bake in the oven in batches for 10 mins until golden brown at the edges. Leave to cool for 5 mins, then carefully transfer to wire racks to cool completely.
Ice and decorate as you wish and enjoy!
Tip: Get head by freezing un-iced biscuits in an airtight container for up to 3 months.
Freezing and defrosting guidelines: In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.