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Gingerbread Hearts Recipe

This makes quite a few tasty ginger heart biscuits, approx 20 – 30 depending on your cutter size.

gingerbread hearts


350g Plain flour
1 tsp Bicarbonate of soda
2 tsp Ground ginger
100g Butter
175g Light brown soft sugar
1 Egg - beaten
4 tbsp Golden syrup
1-2 tsp Water

Sieve the flour into a bowl, and then add the bicarbonate of soda and the ginger too.

Cut the butter into small chunks and then add that to the bowl too.

Rub the butter into the flour, until it looks like fine breadcrumbs

Then mix in the sugar

Add the beaten egg, syrup and a little of the water to the bowl. Add the water slowly, a bit at a time and mix until all the crumbs come together to form a smooth dough.

How much water you need to add depends on the consistency of your mixture. You don't want it too wet or too dry, just enough water to make it smooth.

Wrap the ball of dough in some clingfilm and pop in the fridge for about 20-30mins to chill (you can skip this stage if you really want, but it just helps make nicer biscuits)

Once chilled, roll out the dough on a lightly floured surface, to prevent sticking until about 1cm thick.

Then using a heart shaped cutter, cut out the dough and place them on a greased baking tray.

Pop the biscuits in the oven at 180° and bake for approx 12 mins, until they are a golden brown colour.

Leave them to cool and then the gingerbread hearts are ready to eat, yum.

Alternatively you could give them as presents, ideal for Valentines Day as they are heart shaped, or for something like Mothers Day or a birthday present. Any time you would like to send someone a heart. You can wrap them up in tissue paper and tie with a ribbon, which looks lovely and pretty.