We have been baking up a storm and it was gingerbread time this week. Gosh this biscuit is a tricky one as its a very short recipe so when you are handling it the heat from your hands melts it very quickly. I know I could have stuck to a more traditional gingerbread recipe but when it is soft and almost cake-like (like German gingerbread) I think it seems to go stale very quickly. I also wanted a nice crisp biscuit, a bit of a counter-point to all of the chocolate and other things I seem to be eating at the moment. So after a bit of online research I went for a golden syrup, not treacle, short biscuit recipe. It’s turned out very nicely and a week later, its still crisp and lovely to eat with a cuppa.
Now it might be controversial but I like a naked gingerbread biscuit. I admire those who can ice and decorate biscuits beautifully but I don’t have that skill and try as I might its not something I’ve managed to learn. I am addicted to watching videos on instagram of people expertly icing biscuits, so in my mind I can do it - but its a train wreck of epic proportions when I try. So we joking say we have naked gingerbread biscuits....nude gingerbread people and naked stockings, trees and bells. They still taste great!
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