Gingerbread sleigh

Make some gingerbread stars to hang from your Christmas tree. Heat the butter, syrup and sugar together in a small pan until melted, stirring occasionally. Mix together the bicarb, ginger, cinnamon and flour in gingerbread sleigh large bowl. Pour in the buttery syrup mixture and stir to combine, then use your hands to bring together to form a dough.

Add up to 1 tbsp of milk to combine if needed. The dough will be soft at this point, but it’ll firm up in the fridge. Put the dough on a sheet of baking parchment, shape into a rectangle, and lay another sheet of parchment on top of it. Transfer to a baking sheet to keep it flat, leaving the parchment in place, then chill in the fridge for 1 hr. 5 and line a large baking sheet with more baking parchment.

Remove the dough from the fridge and cut out shapes using a cookie cutter. We used 9cm stars, but you can choose any shape. We also made some with smaller stars cut out of the centre to thread ribbon through and hang from a Christmas tree. Place the shapes, spread apart, on the lined baking sheet, and bake for 10-12 mins. Leave to cool completely on the baking sheet. Decorate the cooled biscuits with the icing using a piping bag with a thin nozzle.

Find out how to make a piping bag. Once cooked and cooled, dust them in gold lustre. Put a spoonful of salted caramel or even peanut butter ice cream in the middle and sandwich them together. Simply swap the plain flour for gluten-free plain flour and follow the same method. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. This easy gingerbread recipe is great for baking with children, and it makes a lovely homemade Christmas present.

Make gingerbread men or any other shape! Add the butter and blend until the mix looks like breadcrumbs. Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in cling film and leave to chill in the fridge for 15 minutes. Line two baking trays with greaseproof paper. Roll the dough out to a 0.