Break out the decorations, put on your festive earrings and start singing carols because Christmas is just around the corner! And there’s no better time for baking than the festive season.

These delicious, traditional gingerbread biscuits are one of the best ways to kick off the holidays, and getting them right is fairly easy.

Serve as either plain biscuits or shape them into little men, stars and/or Christmas trees and let the grandkids decorate them with you for something a bit more fun!

Ingredients

• 150g unsalted butter, cubed
• 1/2 cup (125ml) golden syrup
• 1/2 cup (110g) firmly packed brown sugar
• 1 tsp bicarbonate of soda
• 3 cups (450g) plain flour
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp baking powder
• 1 egg, lightly whisked
• Icing and other decorations, if using

Method

1. Preheat oven to 180C. Line 2 large oven trays with baking paper. Place butter, golden syrup and sugar in a medium saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves. Bring to the boil. Remove from heat. Add bicarbonate of soda and stir to combine. Transfer to a large heatproof bowl. Set aside to cool.
2. Sift flour, ginger, cinnamon, nutmeg, cloves and baking powder over butter mixture. Add the egg and stir until combined. Turn onto a lightly floured surface and gently knead until smooth. Divide dough into two portions. Shape each portion into a disc and cover with plastic wrap. Place in the fridge for 45 minutes or until firm.
3. Roll one portion between 2 sheets of baking paper until 5mm thick. Using 6-7cm Christmas cookie cutters, cut shapes from dough, and re-rolling scraps. Place on the lined trays, 3cm apart to allow for spreading. Repeat with the remaining gingerbread portion.
4. Bake in preheated oven, 1 tray at a time, for 8 minutes or until just firm to touch. Remove from oven and set aside on trays for 5 minutes to cool before transferring to a wire rack to cool completely.
5. Decorate however you choose, and serve.