Baby Shower Gingerbread

  • Total Time

    40m
    • Prep Time

      30m
    • Bake Time

      10m
  • Serves

    16
  • Skill Level

    Easy
  • Dietary Needs

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These baby shower biscuits have a gingerbread base. They are so easy to make and are perfect to take to a baby shower celebration.

Method

  1. Preheat the oven to 180°C, (fan 160°C, gas mark 4). Line a couple of baking sheets with baking parchment.

  2. Sieve the flour, ginger and bicarbonate of soda into a large bowl and using your fingertips rub the butter into the dry ingredients until it resembles fine breadcrumbs. Stir in the sugar.

    • 350g Plain White Flour (We use Allinson)
    • 1tsp Ginger (ground)
    • 1tsp Bicarbonate of soda
    • 150g Unrefined Light Muscovado Sugar (We use Billington's)
  3. Whisk the beaten egg and golden syrup together then add this to the bowl and mix to form a dough.

    • 1 Egg(s) (free range) (beaten)
    • 4tsp Golden syrup
  4. Lightly flour the work surface then roll out the dough until it is 3-4mm thick, then use your babygro or other baby themed cutter, cut out the biscuits and carefully transfer onto the baking sheet.

  5. Place in the oven and bake for about 10 minutes until golden brown. Remove from the oven and leave to cool for a few minute, then transfer onto a cooling rack to cool completely.

  6. To decorate, use the food colouring to colour the white icing, kneading the icing until the colour is evenly distributed. Next roll out the icing on a surface that has been lightly dusted with icing sugar, until it is about 5mm thick. Use the same shaped cutter as the biscuit to cut shapes out of the icing.

    • 1tsp Pink food colouring
    • 500g White Sugar Paste Icing
  7. Lightly brush the surface of the biscuit with the apricot jam then carefully place the icing on top. Repeat with the other biscuits then leave to set. Decorate as desired.

    • 2tbsp Apricot jam

Let's Bake

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