Christmas Gingerbread Cadets Recipe – CCF Style!

Please make sure you have permission and adult supervision.

King Edward’s School Combined Cadet Force (CCF) recently hosted their annual dinner night. The evening was roaring success and amongst all the fun, music, Ceilidh’s and laughter, the stars of the show were 136 Coldstream Guards gingerbread soldiers!

And whilst these biscuits looked too good to eat, King Edward’s School CCF have shared their recipe with us so that everyone can create their own gingerbread CCF cadets at home.

Why not try something different over the holidays and give baking at home a go? The recipe used is taken from Mary Berry and may contain allergens – please check with an adult and make sure you have permission and adult supervision.

King Edward’s School CCF used a Coldstream Guard cookie cutter! Why not make your own gingerbread cadet?

Ingredients

(The below makes around 20 biscuits)

• 12oz (350g) plain flour
• 1 tsp bicarbonate of soda
• 2 tsp ground ginger
• 4oz (100g) margarine
• 6oz (175g) light muscovado sugar
• 4 tbsp golden syrup
• 1 egg (beaten)

Method

1. Pre heat the oven to 190 degrees Celsius/ 375F/Gas mark 5
2. Lightly grease your baking tray
3. Measure out all of your ingredients
4. Add the bicarbonate of soda and ginger into a bowl
5. Using clean hands, rub in the margarine until it resembles breadcrumbs and then stir in the sugar
6. Add the syrup and beaten egg to the flour mixture to form a smooth dough, kneading lightly with your hands towards the end
7. Divide the dough in half and roll out one half on a lightly floured surface, to a thickness of about 5mm
8. Using your cookie cutter, cut out your biscuits and place them on to the prepared baking trays
9. Repeat with the remain dough
10. Bake in the pre-heated oven for around 10-12 minutes until a slightly darker shade
11. Cool slightly then lift on to a wire rack and leave to cool complete
12. Decorate to your liking!

We hope you are having a lovely Festive Season break and enjoy making these biscuits as much as you do eating them! With thanks to King Edward’s School for the recipe and inspiration. Enjoy!