HoHoHo Christmas Bunting

Method

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

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

   • 350g Plain White Flour
   • 1 tsp Ground Ginger
   • 1 tsp Bicarbonate of Soda
   • 100g Unsalted Butter (Softened)
   • 150g Billington's Unrefined Light Muscovado Sugar

3. Whisk the beaten egg and golden syrup together then add this to the bowl and mix to form a dough.

   • 1 Free Range Large Egg(s)
   • 4 tbsp Golden Syrup

4. Lightly flour the work surface then roll out the dough until it is 3-4mm thick, then cut triangles approximately 10cm in size, and carefully transfer onto the baking sheet.

   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.

5. Use a skewer or the pointy end of a teaspoon to make holes where you will thread the string or ribbon. Bake in the oven for about 10 minutes until golden brown.

6. Remove from the oven and leave to cool for a few minutes then transfer onto a wire rack to cool completely.

7. To decorate roll out some white, red and green icing and using cutters cut out your chosen shapes. Brush the gingerbread triangle with warmed apricot jam and stick the icing decoration to the triangle.

   • 150g Sugar Paste Icing (White, Red or Green)
   • 4 tbsp Apricot Jam (Melted)

8. Leave to set and dry for about 1 hour before threading the ribbon or string through so you can hang up your festive bunting.