Gingerbread Biscuits

Instructions:

Prepare the Oven and Syrup Mixture

1. Preheat your oven to 190∘C (Fan 170∘C / Gas Mark 5).
2. Line two large baking trays with non-stick baking paper.
3. In a small non-stick pan over a low heat, melt the butter and golden syrup together.
4. Remove the pan from the heat, stir in the brown sugar, and set the mixture aside to cool slightly.

2. Make the Dough

1. Into a large mixing bowl, sift the flour, spices (ginger, cinnamon, cloves), and salt. Stir in the sweetener granules.
2. Add the melted butter/syrup mixture and the skimmed milk to the dry ingredients.
3. Stir everything together until a cohesive dough forms.
4. Turn the dough out onto a clean work surface and knead until it is smooth.
5. Use a knife to halve the dough.

3. Roll and Cut the Biscuits

1. Take one piece of dough and place it between two large sheets of cling film.
2. Roll the dough out evenly to a thickness of about $3\text{–}4\text{mm}$.
3. Use a cookie cutter (about $5\text{cm}\times 5\text{cm}$ or $6\text{cm}\times 4\text{cm}$) to cut out as many biscuits as you can.
4. Gather the trimmings, lightly re-knead them, and roll and cut again until all the dough is used.
5. Repeat this process with the second half of the dough until you have around 60 biscuits.

4. Bake and Finish

1. Arrange the biscuits on the prepared baking trays.
2. Bake them on the middle shelf of the oven for about 721​ minutes.
3. The biscuits are done when they just start to lightly brown around the edges but are still slightly soft to the touch.
4. Transfer the biscuits to a wire rack and allow them to cool completely.
5. Once cooled, lightly dust them with the icing sugar.
6. Store the finished gingerbread biscuits in an airtight container.

Do you need any tips on storing them, or would you like to adapt this to be gluten-free?