These are a great alternative to gingerbread and work just as well with sugarpaste and royal icing.
This is a Lindy Smith recipe, you can find the original in another of Lindy’s amazing books, “Bake me I’m yours.. cookie.”
75g (3oz) butter, diced
1 small egg, beaten
275g (10oz) plain flour, sifted
30ml (2 tbsp) golden syrup
5ml (1 tsp) baking powder
100g (3½oz) caster sugar
2.5ml (½ tsp) vanilla extract
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Preheat the oven to 170ºC/ 325ºF/ Gas Mark 3
Place the dry ingredients into a mixing bowl.
Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.
Make a hollow in the centre and pour in the beaten egg, golden syrup and vanilla extract.
Mix together well until you have a ball of dough.
Place the dough in a plastic bag and chill in the fridge for 30 minutes.
Roll the dough out on a lightly floured surface to 5mm thick and stamp out the biscuits, using your chosen cutters. Lightly knead and re-roll the trimmings together again to use up all the dough. Place the biscuits on baking sheets.
Bake biscuits for 12-15 minutes until lightly coloured and firm but not crisp.
Leave on the tray for 5 minutes before transferring to a wire rack to cool completely.