Gingerbread shapes

Method

• Step 1

  Preheat the oven to 180C, 160C fan, or Gas Mark 4.

• Step 2

  Use scissors to cut the pieces of parchment to fit the size of the baking trays.

• Step 3

  Making sure your chopping board is secure, then grate the orange by moving it in a downwards motion on the grater. Only ever grate in one direction.

• Step 4

  Use the bridge technique to slice it in half. Juice both halves of the orange and set aside.

• Step 5

  Break the egg into a small mixing bowl. Add the grated orange zest and two tablespoons of the orange juice to the bowl. Use a fork to beat the mixture.

• Step 6

  Sieve the plain and wholemeal flour into a medium mixing bowl. Then add in the ground ginger, ground cinnamon and bicarbonate of soda.

• Step 7

  Add the sugar to the mixing bowl. This doesn’t need to be sieved.

• Step 8

  Slice the spread into little pieces using a table knife. Add this to the bowl and then use your fingers to rub it into the flour and sugar until the mixture looks like breadcrumbs.

• Step 9

  Tip the egg mixture into the bowl. Stir the mixture well until it becomes a smooth, stiff paste which you can squeeze into a ball.

• Step 10

  Make sure your workbench is clean and dry and sprinkle extra flour across it. Lightly dust your rolling pin with flour too.

• Step 11

  Place the dough on the bench and use the rolling pin to roll the dough out evenly.

• Step 12

  Using a biscuit cutter, press into the dough to make shapes of your choice. Carefully scoop under the shapes and place them onto the baking tray.

• Step 13

  Decorate with anything you like! We suggest using dried fruit but you can be creative with your decorations.

• Step 14

  With oven gloves on, place the baking tray into the centre of the preheated oven. They should take about 8- 10 minutes to cook, or until they’re golden.

• Step 15

  When they’re golden, remove the tray from the oven and leave to cool on a cooling rack. When the biscuits are cool and hard, they’re ready to eat!