Gingerbread tree biscuits
- 125g butter
- 100g caster sugar
- 25g golden syrup
- 325g plain flour
- 1 level tsp bicarbonate of soda
- 2 level tsp ground ginger
- ½ level tsp ground cinnamon
- 2 medium eggs, beaten
- Asda White Piping Icing
- Asda Posh Pearls
Pre-heat the oven to 160C/140C Fan/Gas 3. Line two baking trays with baking paper. Put the butter, caster sugar and syrup in a pan and stir over a low heat until the sugar has dissolved and the butter melted (don't allow the mixture to boil). Remove from the heat.
Sift the flour, bicarbonate of soda, ginger and cinnamon into a mixing bowl. Add the butter mixture and eggs, then mix to make a stiff dough. Wrap in cling film and chill for 20 minutes.
Roll out on a floured surface to 4mm thick. Cut out tree shapes and rectangles (for the bases). Place on the trays and bake for 10 minutes.
Remove from the oven and leave for 5 minutes, then transfer to a wire rack to cool.
Decorate with white piping icing and posh pearls. If you want your trees to stand, position them upright on the rectangles and secure with piping icing.