Christmas Gingerbread with Orange Icing

By Evie Robson

Ingredient list 
4oz of Butter or Margarine
4oz of Caster Sugar
4oz of self-rising flour
2 tsp of ground ginger 

Method
Step one - Weight out all of your ingredients into separate bowls. You can put the ground ginger in the same bowl as the flour

Step two - Combine the butter and sugar in a bowl and cream it together with a spatula until it become pale and fluffy. 

Step three - Then add into the butter and sugar mixture the flour and the ground ginger and combine it until it resembles a crumbly like mixture. 

Step four - After you have formed the crumble like mixture, mould the crumbly together with your hands to form a ball.


Step five - Flour a clean surface, then place the ball of dough into the middle. 

​Step six - Roll the ball of dough out with a floured rolling pin, to about 3 mm thick.

Step seven - Then take a cookie cutter it can be any shape that you would like, I have chosen to use a Christmas tree cutter. 

Step eight - After you have cut out all of the shapes, transfer them onto a baking tray covered in a sheet of baking parchment, with a pallet knife to ensure that you don’t break the biscuits. 

Step nine - Place the biscuits into an oven, at the temperature of 120˚c for 45 minutes.

​
Step ten - After the 45 minutes, remove the biscuits out of the oven and leave them to cool on the tray for 15 minutes, before removing them to a cooling rack to finish cooling. 

Step eleven - After the biscuits have fully cooled, decide which type of icing you want to use to decorate the biscuits. I chose to use, and orange zest flavoured royal icing. To contrast the flavour and warmth of the ginger.


Step twelve - Add the final finishes to the biscuits using and sorts of sweets or sprinkles, to create your desired design. Then let the icing dry, before placing into an airtight container to store.