These moreish Schwartz gingerbread biscuits are a feast for both the tastebuds and eyes, and are surprisingly simple to make. Beautifully spiced with Christmas flavours of ginger and cinnamon, these nostalgic treats can be fashioned into simple gingerbread men or even festive shapes that are perfect for hanging on your Christmas tree. Remember to make enough to give as gifts to your family and friends too!
Top tip: Holiday season is the perfect time to unleash your culinary creativity, so go wild with cinnamon flavoured icing, sweetie studs and edible glitter.
Sift the flour, baking powder, Ginger and Cinnamon into a mixing bowl. Add Sea Salt, sugar and butter and rub in with your fingers until the butter is absorbed and the mixture resembles fine breadcrumbs.
Mix the golden syrup and egg together and then stir into the mixture with a wooden spoon. Bring together with your hands and knead very gently to form a smooth, stiff dough. Shape into a ball and cover in Clingfilm. Refrigerate for 30 minutes to firm up, meanwhile pre-heat the oven to 180°C, 350°F, Gas Mark 4.
Remove the dough from the refrigerator and cut into quarters, allowing you to work with each quarter at a time. Keep the remaining dough in the refrigerator until you are ready to roll it. Roll to a thickness of approx. 3mm and using cutters, cut out the gingerbread men shapes.
Place the biscuits onto baking sheets lined with greaseproof paper. Bake for 12-14 minutes until golden brown, remove from the oven and transfer to a cooling rack, allow to cool then decorate as desired.