Gingerbread Biscuits


I make gingerbread biscuits every year. I don’t know why as I gorge on far too many of them. They are seriously addictive! They’re so simple to make although the secret to perfectly shaped biscuits is to cut them again after baking. Shhhh. I didn’t tell you that.

Fancy trying something different, then why not give my Gingerbread Haus recipe a go?

Makes up to 24

Hands-on Time inc. Chilling 80 minutes (plus cooling)

Baking Time 8 minutes

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Ingredients

250g Unsalted butter

200g Soft brown sugar

7 tbsp Golden syrup

650g plus extra for dusting Plain flour

2 tsp Bicarbonate of soda

1/4 tsp Fine salt

1/4 tsp Ground cloves

4 tsp Ground ginger

2 tsp Ground cinnamon

2 Eggs, large

1 Egg white, large (optional)

250g Icing sugar (optional)

Equipment

Saucepan

Spatula

Large mixing bowl

Fork

Small bowl

Rolling pin

Cookie cutter(s)

Baking parchment

Baking sheets

Wire rack

Piping bag (optional)

Add the butter, sugar, and syrup to a saucepan.

Place over a medium heat and stir until the butter has melted and the sugar has dissolved.

Remove and leave to cool.


Add the flour, bicarb, salt, cloves, ginger, and cinnamon to the large bowl and combine using the fork.

Break the 2 whole eggs into the small bowl and beat with a fork.

Pour the contents of the saucepan and beaten eggs over the flour mixture. Stir using the spatula.

As the dough comes together you may find it is easier to swap to using your hands. Give the dough a light knead in the bowl.

Dust the worktop and take half of the dough. Place it in front of you and dust with more flour.

Using the rolling pin, roll the dough out so it’s at least 5mm thick.

Take your cutter and cut as many shapes as possible. Do not twist the cutter, just press firmly down.

I find it is easier to cut out all of the shapes and then remove the dough surrounding them.

Place the shapes onto a piece of baking parchment and pop into the fridge to cool and set.

Repeat the above steps with the remaining dough. When placing additional sheets of biscuits into the fridge, you can place one on top of the other.

Leave to chill in the fridge for at least 60 minutes.

Clean your cutter, you will need it later.

Preheat the oven to 190°C/170°C(Fan)/375°F/Gas mark 5.

Once the oven has warmed up transfer one set of biscuits onto a baking sheet.


Pop into the oven for 8 minutes until gloriously golden.

If the biscuits have spread a little and you want crisp sharp edges now is the time to right that wrong. Immediately recut your biscuits. You MUST do this immediately after removing them from the oven.

Transfer the biscuits to a wire rack to cool.

Repeat the above steps with the remaining batches of biscuits. Do leave intervals between baking so your oven returns back to the set temperature.

If you want to decorate the biscuits with royal icing, add the icing sugar to a clean bowl.

Add the egg white and beat until you have a thick icing which has a thick ribbon. You may need to add a drop of water to achieve this.

Transfer to a piping bag and pipe away.

To achieve a simple snowflake look, pipe crossing lines over the top of the biscuit, then pipe Vs pointing towards the centre along each line.

Leave to set at room temperature.

Enjoy!

#Biscuit #Ginger #Christmas

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