Baking gingerbread men and decorative gingerbread houses are an age-old tradition at Christmas time that can be enjoyed by the whole family.
For donkey lovers, why not go one better and make your own gingerbread donkeys?
Little can beat the sweet and spicy smell of gingerbread wafting through the home at Christmas.
To recreate the perfect donkey shape, you can also purchase our special Donkey Cookie Cutter online.
Even if you are new to baking, this simple recipe requires very little preparation.
Don’t forget to dust with icing sugar once cooled or if you want to be really creative, you can add a festive twist with coloured icing.
You could even add ribbons if you want to hang them on your Christmas tree as delightful alternatives to foiled chocolates.
Of course, they would also make perfect presents to hand out to friends and loved ones when they visit.
(Makes 15 - 18 biscuits)
350g plain flour
3.5 teaspoons of ginger
1.5 teaspoons of cinnamon
1 teaspoon bicarbonate of soda
175g caster sugar
4 tablespoons golden syrup
1 medium egg
1 orange (zest only)
Step 1: Preheat the oven to 180°C (gas mark 4).
Step 2: Put the flour, butter, ginger, cinnamon, bicarbonate of soda, sugar and zest in a bowl and mix to a crumb.
Step 3: Add the beaten egg and syrup to make a firm pastry mix.
Step 4: Roll out the dough (top tip: dust the worktop with flour to prevent the dough from sticking) and using the Donkey Cookie Cutter carefully cut the dough into donkey shapes until you have used up all the dough.
Step 5: Place them on to a greased baking tray or use baking parchment and bake in the oven for about ten minutes or until golden brown. Allow to cool before removing them from the tray.
Step 6: You are now ready to decorate them. You can either embellish them as shown or allow your creativity to shine through.
If you want to hang them from the tree, then you will need to make a small hole for the ribbons prior to baking them.
Tip:This is The Donkey Sanctuary recipe and our chef's top tip is to use fresh ginger. Store your fresh ginger in the freezer and grate it from frozen. Then what you don't use, pop back in the freezer ready for your next batch.