Christmas recipe: how to make easy gingerbread biscuits
Along with mince pies, gingerbread biscuits are one of the must-bake Christmas items. They are easy to make, they store well and they’re brilliant for making with kids.
My kids love going OTT with the decorations so keep a few back for yourself if biscuit bling isn’t your thing.
Over the years I’ve tried lots of different recipes for gingerbread biscuits, all using slightly different ingredients and methods. I’m a big fan of simple recipes and to make this recipe you don’t need any special equipment – other than cookie cutters of course.
Here’s how to make easy gingerbread biscuits:
Ingredients
320g plain flour, plus extra for rolling
1 tsp bicarbonate of soda
2 tsp ground ginger
100g soft light brown sugar
100g unsalted butter, softened
4 tbsp golden syrup
1 large egg, beaten
For the icing (optional)
Writing icing tubes, sprinkles or glitter spray
Method
Sift the flour, bicarbonate of soda and ground ginger into a bowl and mix well.
Add the brown sugar and stir.
Put the butter and golden syrup into a small saucepan and heat over a low heat until it’s just melted. Don’t allow to boil.
Pour the melted butter mixture into the bowl with the flour and sugar and stir in.
Next add the beaten egg and mix well, using your hands to knead into a dough once mixed.
Wrap in cling film and chill in the fridge for 15 minutes.
Meanwhile preheat the oven to 180°C (fan)/200°C/gas mark 6. Line two baking trays with non-stick baking paper.
Lightly dust a work surface with flour. Cut the dough in half. Return one half to the fridge and roll the rest out to the thickness of a £1 coin. Cut into shapes using Christmassy cookie cutters, placing on the prepared baking trays when done.
Bake in the pre-heated oven for 10-12 minutes until the biscuits have turned darker (the cooking time will depend on the size of your biscuits so do check them). Allow to cool for a few minutes before transferring to a wire rack to cool completely.
Repeat with the remaining dough.
You can enjoy these biscuits un-iced or decorate them with royal icing, writing icing tubes, sprinkles (use icing to stick the sprinkles down) or spray with a glitter spray.
These biscuits should keep for 2-3 weeks if stored in an airtight container.
If you would like to use these as tree decorations you can make a small hole in each biscuit with a cake skewer before baking. When cooled and decorated thread a piece of string or twine through the hole and hang on your tree.
Mandy Mazliah is a vegetarian mum of three whose kids don’t eat vegetables. Read about her efforts to get them to eat their five a day at www.sneakyveg.com.
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