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Gingerbread Christmas Decorations

 Good to eat and fun to make!  The shapes can be decorated after baking with icing pens, silver balls and edible decorations then hung from fine ribbons or raffia. 

Makes about 18 medium or 12 large shapes 

Preparation method

Sift the flour, ginger, bicarbonate of soda and cinnamon into a bowl.  Put the butter, sugar and syrup into a pan large enough to hold all the ingredients.  Set over low heat and heat gently until melted.  Remove the pan from the heat and add all the sieved ingredients.  Mix thoroughly with a wooden spoon to make a firm dough.  Leave until cool enough to handle then turn out on to lightly floured work surface and knead gently to make a neat ball.  Wrap in clingfilm and chill until firm – about 20 minutes.

Heat the oven to 180C/350F/Gas 4.  Roll out the dough to about 5mm thick on a lightly floured work surface then cut out shapes using cutters dipped in flour.  Re-roll the trimmimgs to make more shapes.  Set them slightly apart on the prepared trays then bake in heated oven for 8 to 10 minutes until a good brown.  Make a small hole (for the ribbon or raffia) in each shape with a skewer or cocktail stick as soon as the trays come out of the oven then leave to cool completely.

Decorate the cold shapes with icing then stick on the silver balls while the icing is still wet.  Leave to set, then thread with ribbons. 

what you will need

350g Marriage’s Organic  Plain flour

1 tablespoon ground ginger

1 teaspoon bicarbonate of soda

1 teaspoon ground cinnamon

175g unsalted butter

150g soft dark muscovado sugar

4 tablespoons golden syrup

To finish:

Royal or glace icing or writing icing pens, ribbons, edible silver balls or decorations

Shaped cutters, several baking trays lined with non-stick baking paper 

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