Sarah Huang Benjamin's video: Five Spice Gingerbread: Kitchen Hoarder with Sarah Benjamin

A warming, aromatic gingerbread recipe that makes a perfect present, for friends, family or your own belly. RECIPE: Ingredients: 250g plain flour 2 tablespoons cocoa 3/4 teaspoon baking powder A pinch of salt 150g unsalted butter 3 teaspoons ground ginger 3 1/2 teaspoons five spice powder 100g muscovado sugar or dark brown sugar 25g honey 1 egg Icing: 200g icing sugar, sifted Up to 70ml water Sift the flour, cocoa, baking powder and salt into a mixing bowl and whisk to combine. In a saucepan over a low heat, melt the butter with the spices, sugar and honey, stirring to combine. Let cool for a couple of minutes, then beat in the egg. Pour the wet ingredients into the dry and stir to mix, until you have a firm, dark brown dough. Wrap tightly in cling film and place in the fridge to firm up. You can also freeze the dough. When you’re ready to bake, let the dough soften at room temperature. Preheat the oven to 180C. Roll out portions of the dough between two pieces of baking parchment paper. When you’ve got the dough down to a thickness of about 0.5cm, cut out whatever shapes you like. Place the biscuits onto a lined baking tray and bake for 10-15 minutes. Once the biscuits are cool, you can decorate them. Add the water to the sifted icing sugar bit by bit until you have a thick but pliable icing. Add food colouring if you like and let your creative juices flow! Music: "Seas of Mars" by Jahzzar From the Free Music Archive CC BY SA