- FOR THE GINGERBREAD GIFT JARS:
- 400g plain flour
- 1 tsp bicarbonate of soda
- 2 tsp lebkuchen spice mix
- 100g raw cane sugar
- TO MAKE THE GINGERBREAD:
- 150g salted butter, chilled
- 1 egg
- 100g golden syrup
- A splash of milk (optional)
- 100g icing sugar
- Edible decorations (optional)
Prep: 20 mins | Cook: 15 mins
1. To Fill The Gingerbread Gift Jar
Mix the flour, bicarbonate of soda and lebkuchen spice together in a large bowl. Spoon half of this into a clean 750ml jar. Use the back of a spoon to level out the mix, pressing down gently.
2. Top with the sugar. Gently press down with the spoon again. Top with the remaining flour mix to fill the jar. Seal the jar. Tie a ribbon around the neck of the jar, adding a cookie cutter and a label with the rest of these recipe instructions.
3. To make the gingerbread
Tip the contents of your Gingerbread Gift Jar into a mixing bowl. Coarsely grate the chilled butter into the bowl. Rub together to resemble breadcrumbs.
4. Beat the egg and syrup together. Stir into the flour and butter mix. Gently knead into a dough. If it seems a bit dry, add a splash of milk to help bring it together. Cover and rest in the fridge for 30 mins.
5. Preheat your oven to 180°C/Fan 160°C/Gas 4. Line a large baking tray with baking paper. Roll out the dough on a flour-dusted work surface to ½cm thickness. Use a cookie cutter to cut out shapes from the dough. Pop them on your lined tray. For Christmas tree decorations, poke a small hole near the top of each biscuit using a skewer.
6. Bake for 12-15 mins till golden. Poke the skewer through the holes again to make sure they’re big enough. Cool on a wire rack.
7. To decorate the gingerbread
Mix the icing sugar with 1 tbsp cold water till smooth and thick, adding more water if necessary. Pipe or spoon over the biscuits. Add edible decorations. Thread box string or ribbon through the holes to turn them into decorations.
8. Eat Me, Keep Me
The gingerbread will keep for 3 days in an airtight container. If you hang them on the tree they will start to go stale, so eat them the same day you hang them up.