This takes a bit of planning as the dough should be chilled prior to rolling out.
I chose the easier method where these ingredients are melted in a pot first.
Then add in the dry ingredients and stir well
The mixture should be quite a sticky consistency
Then wrap up the dough in cling film and put it in the fridge overnight or at least for a couple of hours.
When you are ready to bake the biscuits, warm up the oven to 160C.
Roll out the dough onto a baking sheet directly. Roll the dough really thin, about half the thickness of a pound coin. The biscuits should be thin and crispy. Just use your favourite cookie cutter and cut out the shapes on the baking sheet.
Lift the dough from outside the cookie cutter instead of lifting the cookies itself. As the dough is really thin, this makes it much easier to handle.
Bake the cookies on the top shelf for about 10 minutes. If it is not crispy enough, leave it in the oven for a couple more minutes. You will need about 3 -4 baking trays depending on the size of your cookie cutters.
Transfer the first tray to a lower shelf and place the next tray on the higher shelf and repeat previous step.
Take your gingerbread biscuits out of the oven and cool them on a wire rack.
You can make a hole in them and hang them on the tree or you can ice them if you like.
These will keep for about 4 weeks in an airtight container.