A classic biscuit treat with a stripy twist! What’s black, white, a little bit spicy and striped all over?
Fun to make together and a great afternoon pick me up!
YOU WILL NEED
FOR THE GINGERBREAD
350g plain flour or strong bread flour
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp bicarbonate of soda
125g soft butter
175g golden caster sugar
1 egg, lightly beaten
4 tbsp golden syrup
250g white ready to roll icing
250g black ready to roll icing
50g icing sugar
Tiny splash water
1. Sift the flour, bicarbonate of soda, ginger and cinnamon into a large mixing bowl and stir in the sugar.
2. Rub in the butter until it forms fine breadcrumbs.
3. Add the egg and syrup and mix until it starts to clump together.
4. Pour onto a floured surface and lightly bring together with your hands until it forms a ball. Wrap and chill for 15 minutes in the fridge.
5. Preheat oven to 180’C. Grease and line two baking trays.
6. On a floured surface roll out your gingerbread to approx. 5mm thick. Cut into rectangles 10cm x 6cm ish. Remember Zebra come in all shapes and sizes so don’t worry about accuracy! Place on the baking trays with a small gap between each one.
7. Bake for 12-15 mins (a few less in a fan oven) until lightly golden. Leave to cool completely.
8. In a small bowl mix the icing sugar with a teeny splash of water to make some ‘glue’
9. Roll out your white icing to around 3mm thick. Cover each biscuit with ‘icing glue’ then the rolled white icing and trim to fit.
10. Decorate the white iced biscuits with the black by making small round nostrils, sleepy eyes (with small rolled pieces of icing) and stripes. Stick these all on with the ‘icing glue’ as you go.
11. For the ears make small 1cm squares from the rolled black icing. Gluing as you go with the icing glue, fold over two diagonal corners and secure. Cut in half to make two ears and ‘glue’ to the top of each Zebra.
12. Let set then see how long they last! NB, they’re pretty good as non-Zebra biscuits too for those with a slightly less sweet tooth!