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Prep time:  15 min
Cook time:  17 min
Total time:  32 min
Gingerbread Biscuits

Create delicious gingerbread people and houses using this amazing recipe from Roberts Confectionery using their Gingerbread Mix.

 

**Please note that the yield is also dependant on how this you roll your cookies and how large your cutter is. These numbers are an approximation only**

Author
Recipe type: Cookie, Biscuit & Macaron 
Yield
12cm x 9.5cm cutter - approximately 15 large gingerbread people or 30 smaller biscuits.
Ingredients

150g melted butter

500g Roberts Gingerbread Mix

4 tea spoons of water

6 table spoons of golden syrup

Royal Icing and/or fondant – for decorating

Method

  1. Preheat oven to 150ºC fan forced setting

  2. Place 500g Gingerbread mix in medium sized bowl and make a well in the centre. Melt the butter in a microwave safe jug. Add in golden syrup and water, stir until combined.

  3. Add to the dry mix and stir with a spoon until the dough comes together

  4. Divide the dough into two pieces. Place dough in between two pieces of baking paper and roll dough out to approximately 6mm thick.

  5. Slide the dough onto a flat baking tray and refrigerate for 10 minutes

  6. Remove the top sheet of baking paper and cut into desired shapes. Remove excess dough (excess dough can be re rolled

  7. Bake for 17 minutes for large gingerbread people or 15mins for smaller sized biscuits. 

  8. Allow to cool completely on the baking tray before decorating with royal icing or fondant. Store baked biscuits in an airtight container.

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