Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Robin gingerbread biscuits recipe

20 ratings

This robin gingerbread biscuits recipe will go down a treat with the kids, and the adults! They're so simple to make, why not let the little ones join in the Christmas baking fun. See method

Serves 6 (makes 6)
30 mins to prepare and 15 mins to cook, plus chilling and cooling
255 calories / serving
Freezable

Ingredients

25g butter
1 tbsp golden syrup
15g dark muscovado sugar
65g plain flour, plus extra for rolling
¼ tsp bicarbonate of soda
1 tsp ground ginger

To decorate

100g royal icing sugar
15g tube extra strong red gel food colour
3 tbsp red hundreds and thousands
dark chocolate writing icing
6 pieces mixed peel, cut into triangles
70g pack chocolate buttons

Each serving contains

Energy
1105kj
255kcal 13%
Fat
7g 11%
Saturates
4g 22%
Sugars
34g 37%
Salt
0.5g 9%

of the reference intake
Carbohydrate 45.5g Protein 2.2g Fibre 1g

Method

Heat the butter, syrup and sugar in a small pan over a low heat, stirring until the sugar has dissolved. Cool slightly. Sift the dry ingredients into a bowl with a pinch of salt. Pour in the butter mix and stir to combine. Knead into a smooth dough, then wrap in cling lm and chill for 20 mins.
On a well floured surface, roll the dough out to 2mm thick, then use an 8cm round cutter to cut out 6 circles. Transfer to a lined tray and chill for 30 mins until firm. Preheat the oven to gas 6, 200°C, fan 180°C.
Bake the biscuits for 12-14 mins until dark golden. Cool on the tray for 5 mins, then transfer to a wire rack to cool completely before decorating.
To decorate, mix the icing sugar in a bowl with 1 tsp water and enough food colouring to get the shade you want. Stir until smooth, adding more water if needed to make a smooth but stiff icing. Transfer to a piping bag and pipe a half circle on each biscuit. Fill with more icing and spread into a thin layer. Sprinkle over hundreds and thousands, then shake to remove the excess.
Use the writing icing to pipe eyes and stick on the peel beaks. For the wings, use small blobs of red icing to stick 4 buttons on either side. Leave to set. The un-iced biscuits will keep for up to 4 days in an airtight tin. Once iced, keep cool and eat on the same day.

See more Easy Christmas baking ideas