300g Plain Flour
1tsp baking powder
3 tsp ground ginger
2 tsp ground cinnamon
1tsp ground clove
100g dark muscovado sugar
200g soft brown sugar
1 tbsp golden syrup
150g Lurpak unsalted butter
225g icing sugar
Boiling water
1 tsp pink peppercorns, ground in mortar and pestle
2 tbsp caster sugar
Pre-heat the oven to 180C
Line 2 large baking sheets with baking paper.
Sift the flour, spices and baking powder into a large bowl.
Melt the butter, sugar and golden syrup in a medium saucepan on a medium heat until the sugar has dissolved. Take off the heat and cool for 15 minutes.
Stir the sugar mixture into the sifted ingredients to form a dough. Then divide dough into two.
Take the baking paper and half the dough and roll directly onto it.
Roll out to the thickness of a pound coin then using a biscuit cutter cut out individual biscuits directly on the paper, leaving a 2cm gap between each. Save the cuttings and re-roll to make more biscuits.
Lift the papers back onto the baking sheets and bake the gingerbread in the oven for around 10 minutes.
Using a pallet knife move to a wire rack.
Sift the icing sugar then add boiling water until you reach a stiff consistency, then either spread on the cooled biscuits or pipe your own designs. Mix the sugar and pink peppercorns together and lightly scatter on top.
