Gingerbread Biscuit Advent Calendar

How to Prepare

1. Heat 5 tbsp light corn syrup, 110g / 4oz unrefined soft brown sugar, and 150g / 5.3oz unsalted butter in a saucepan for 2-3 minutes until bubbling and melted. Allow to cool for 5 minutes. 2. In a large mixing bowl, add 350g / 12oz plain flour, 0.5 tsp bicarbonate of soda, 4 tsp ground ginger, 1 tsp mixed spice, and 2 tsp ground cinnamon. Stir well. 3. Make a well in the center and pour in the syrup mixture. Use a wooden spoon to stir until a dough is formed. 4. Wrap in plastic wrap and refrigerate for at least 30 minutes, or freeze for 15 minutes. 5. Preheat the oven to 180°C (200°C/400°F). 6. Roll dough to 5mm (1/4in) thickness. Use cookie cutters to make 24 biscuits. 7. Place biscuits on a non-stick baking tray, leaving at least 2cm (3/4in) between each one. 8. Bake for 10-12 minutes until just starting to go dark brown around the edges. Cool on a wire rack. 9. Sift 150g / 5.3oz confectioners' sugar into a bowl, add cold water to form icing. 10. Decorate biscuits with icing and optional decorations. Allow icing to set before packing or hanging.

Good to Know

Suitable for babies from 10 months. You can use dark agave syrup instead of golden syrup for a slightly lower sugar content. Use coconut oil instead of butter for a dairy-free option. Smaller biscuits keep for longer without going soft.