Gingerbread Tree Decorations by Billington's

Method

1. Preheat the oven to 170°C (150°C fan,  gas mark 4). Grease and flour a baking sheet.

2. Melt together the butter, sugar and syrup. Sift together the flour, bicarbonate of soda and ground ginger.  Mix the melted butter mixture into the flour until the dough comes together.

   • 125g Unsalted Butter (Softened)
   • 150g Billington's Unrefined Dark Muscovado Sugar
   • 4 tbsp Golden Syrup
   • 300g Plain White Flour
   • 1 tsp Bicarbonate of Soda
   • 2 tsp Ground Ginger

3. On a floured surface roll out the dough to 5mm thick.  Using a floured cutter, cut out your preferred shapes and transfer to the prepared baking sheet on a palette knife or similar.

   Top Tip: How to Roll your Biscuit Dough Evenly

   How to Roll your Biscuit Dough Evenly

   Place two clean rulers (of equal thickness) either side of your dough, use them as a guide to roll your rolling pin over them and the dough until the dough is even and  flush with the top of the rulers.

4. Bake for 12 minutes until cooked through.  Have ready a skewer or cocktail stick.  As soon as the biscuits are out of the oven and they are still soft, use the skewer to make a hole for the ribbon to go through.  Cool on a rack.

5. Make up the royal icing, following the instructions on pack and adding water. Add a few drops of food colouring to your icing until you reach the desired colour.

   • 250g Silver Spoon Royal Icing Sugar
   • 2 tsp Food Colouring (Assortment of Colours)

6. Spoon into piping bag and get creative decorating.