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This recipe is classed as easy

Rating 3.08 / 5 (118 votes)

Prep time:
30 min
Cook time:
15 min
Makes 25 cookies

Gingerbread biscuits stuck together with lemony icing - choose whatever shapes take your fancy in this festive recipe


1. Preheat the oven to 190C/170C fan/gas 5. Line 3 large baking trays with baking parchment. Sift the flour, bicarbonate of soda, ginger and mixed spice into a bowl and rub in the butter until the mixture resembles fresh breadcrumbs. Stir in the sugar and make a well in the centre.

2. Add the syrup and egg and carefully combine the wet and dry ingredients together until well mixed. Bring the mixture together to form a firm dough. Turn the dough out onto a lightly floured surface and knead until smooth and pliable.

3. Roll out the dough to a thickness no greater than 5mm. Using a 5.5cm diameter round, flower or heart-shaped cutter, stamp out approximately 50 shapes, re-rolling the dough as necessary. Arrange the shapes on the prepared baking trays and prick lightly with a fork.

4. Bake for 10-12 minutes, or until golden and firm. Cool for 5 minutes before transferring to a wire rack to cool completely.

5. For the decoration: place the butter in a mixing bowl and beat until soft. Gradually sieve in the icing sugar, beating well after each addition, to make a smooth, spreadable icing. Add the lemon extract and mix well. Sandwich the cookies together with lemon buttercream and dust with icing sugar before serving.

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