Rachel Khoo's Christmas gingerbread heart decorations
Celebrity cook and Action ambassador, Rachel Khoo, is kindly supporting our Christmas appeal, which features Jessica pictured above, with this great gingerbread recipe.
- 250g | 9oz brown sugar
- 250g | 9oz treacle
- 140g | 4¾oz unsalted butter
- 500g | 18oz plain flour
- Zest of 1 orange, finely grated
- 2 tsp ground cinnamon
- 2 tsp ground allspice
- 1 tsp ground ginger
- 1 tsp bicarbonate of soda
- Pinch of salt
- icing sugar to decorate
Place a pan with the brown sugar, treacle and butter on a medium heat. Stir occasionally until the butter has melted. Leave to cool completely.
In a separate bowl stir together the remaining ingredients. Stir in the melted butter mixture. Use your hand to form the dough into a ball. Leave to chill for 5 minutes.
Preheat the oven to 160C fan (180C/gas 4).
Roll out the dough and cut out your heart shapes. Poke a hole in the top with a wooden skewer (if you wish to hang the biscuits up).
Bake for 8 minutes. Allow to cool and then decorate with icing.
Don’t forget to share your gingerbread hearts on social media #actionxmashearts
Have a look at some great gingerbread heart design ideas. Make and share yours today: #actionxmashearts
Don't forget to tag your photos #actionxmashearts
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