Gingerbread trees with clementine and ginger syrup icing – recipe — theguardian.com

Biscuit-baking is in full force at this time of year. I’ve been making a veritable forest of these gingerbread trees – they are more exciting than shop-bought biscuits and cost considerably less. For optimum sticky gingerbread, be sure not to roll the dough too thin and keep an eye on the cooking time – too little and you’ll end up with raw gingerbread, too long and you’ll lose the bread in the gingerbread. The chopped stem ginger adds to the flavour and stickiness.

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