Gingerbread biscuits
275g plain flour
1 tsp each ground ginger and ground cinnamon
a pinch each freshly grated nutmeg and ground cloves
1 tsp bicarbonate soda
125g unsalted butter, at room temperature
40g dark brown soft sugar
50g golden caster sugar
4 tbsp golden syrup
1 medium egg, beaten
Cut these biscuits into any shape you like.
Great baking recipe for kids.
Ideal for home-made gifts or tree decorations.
Sift the flour into a large bowl. Add the ground ginger, cinnamon, nutmeg, cloves, bicarbonate of soda and a pinch of salt. Set aside.
Put the butter in another bowl and add both sugars. Whisk with an electric whisk until light and fluffy. Add the golden syrup along with the flour mixture and just enough egg to bring together, and mix together until just blended. Wrap the dough in clingfilm and chill overnight in the fridge.
Preheat the oven to 180C. Divide the dough into two equal pieces. Roll out one piece between 2 sheets of floured greaseproof paper until about 5mm thick. Cut out biscuits using whatever cutter shape you like then transfer the biscuits to a non-stick baking sheet. Repeat with remaining dough.
Bake for about 10-12 minutes until golden and just firm. Put the biscuits on a wire rack to cool.
Pipe on icing in dots or lines or cover biscuits with icing. Decorate with silver balls.
Addthis
