Gingerbread for Christmas biscuits.

Gingerbread biscuit dough, suitable for making “houses” or cutting in shapes etc

For 1 house or 4 doz bix

MELT  the first four things together:

 3 oz butter,

4 oz soft brown sugar.

 4 Tablesp treacle or molasses

4 Tablesp golden syrup or honey.

Meanwhile, SIFT into a large bowl:

1 lb plain flour

1 and ½ Tablesp ground ginger

1 Tablesp mixed spice

Other things, put by in small bowls;

1 Tablesp bread soda plus 2 Tablesp cold water, (separately, at first)

Finely grated rind of 1 small lemon

1 medium egg, beaten,

Method:

Put first four things into a saucepan, place over  low heat, stir until butter melts and sugar dissolves, and stir until blended and no longer grainy. Take off heat and cool to lukewarm.

Have dry ingredients ready.

Mix the bicarbonate of soda into the cold water.

Stir this into the warm, melted mixture, add lemon zest, stir well, the mix may foam. (this is OK)

Gradually mix this liquid into the dry ingredients alternating with drips of the beaten egg; It may look very dry etc  but persevere.  Work with hands and squeeze and knead until dough forms.  Gather into a ball. (if too slack, rest it for 15 mins; or add a little more flour, cautiously)

You may chill it at this stage to recover firmness (or rest your hands) but don’t leave it to get too cold or it will crack and be too stiff to roll thinly.

Oven to 375deg F or 120deg C

Line your tin trays with non-stick baking parchment.

Shake dusting mixture on the table or a very little flour.

Roll out quite thinly (thicker for gingerbread houses though, obviously) cut and bake, until puffy and dry but not scorched...watch!! for about 10 mins. Cool promptly, on rack, box in airtight Tupperware or similar.

Superb for holding shapes and impressions, does not spread.

Not too sweet, so needs sugar icing (or a roof of marshmallows and liquorice allsorts etc!.)

Ice when completely cold.

The raw dough can be sticky - roll complex shapes on silicone paper.

Makes lots and lots.