Gingerbread

• 100g butter
• 50g light muscovado sugar
• 150g Loprofin Mix plus extra for dusting
• 1 tbsp black treacle
• 1 tsp ground ginger
• ½ tsp baking powder

1. Preheat the oven to 150°C.
2. Place the butter and sugar in a mixing bowl and beat well.
3. Stir in the Loprofin Mix, black treacle, ginger and baking powder to form a manageable dough (if necessary, add a small amount of water).
4. Transfer the dough to a surface lightly dusted with Loprofin Mix and knead for approximately 30 seconds.
5. Roll out the dough until its ½ cm thick and use a cutter to cut out the gingerbread men. (Re-roll and lightly knead the trimmings to use the remaining dough).
6. Transfer to a baking tray and bake for 10–15 minutes or until they are a pale golden colour.
7. Carefully remove the biscuits from the tray and cool fully on a wire rack.
8. Decorate using royal icing.

Chef's tips

• You can use this biscuit recipe for gingerbread houses and can decorate using royal icing (see the icing page for recipe).
• Gingerbread houses are a great Christmas time treat great to make with the kids and decorate together using low protein sweets.
• You can freeze the biscuit dough until needed for up to 3 months.