Gingerbread biscuits
Christmas biscuits that will brighten any holiday, baking and icing.
Prep Time 15 minutes mins
Cook Time 12 minutes mins
Resting time 1 hour hr
Total Time 1 hour hr 27 minutes mins
Course Biscuits
Cuisine British
Servings 20
Calories 209 kcal
- 2 tbsp treacle or molasses
- 2 tbsp golden syrup
- 4 cm fresh ginger root
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp vanilla essence
- 175 g soft brown sugar gula merah or demerara
- 350 g plain flour
- 1 tsp bicarbonate of soda
- 125 g unsalted butter
- 1 large egg
Royal Icing
- 30 g egg whites
- 1 tsp lemon juice
- 250 g icing sugar
Biscuit Dough
Add the ginger, bicarbonate of soda and cinnamon to the flour.
Sift the flour and spices into the food processor bowl.
Cut the butter into even cubes.
Add the butter to the food processor bowl and pulse until the mixture looks like breadcrumbs. There should be no large lumps of butter left. Add the brown sugar and pulse until well mixed.
Crack the egg into a bowl. Next add the vanilla essence, treacle and golden syrup with the egg.
Peel and finely grate the ginger into the egg mixture.
Whisk the egg mixture until the ginger, treacle and golden syrup have been fully combined with the egg.
Turn the food processor onto the lowest setting whilst slowly pouring the egg mixture into the bowl. Stop the food processor once you a dough has formed. Lightly sprinkle the bench with flour.
Tip the very soft dough out onto a floured bench, and shape into a circle. Cover the dough with clingfilm and rest in the fridge for up to an hour until firm.
Rolling and shaping
Lightly sprinkle the bench with flour.
Remove the dough from the fridge.
Roll out the dough in one direction, turn 90° right, the roll again, turn 90° right. this will prevent the dough from sticking and create a circle.Sprinkle a little flour if your dough gets tacky.If your dough becomes very difficult to work, place back in the fridge for 15 mins and try again. Place the baking tray with the baking paper next to you.
Use your biscuit cutter to cut out all the biscuits. Place each biscuit spaced out on the baking tray.The school baking tray is larger enough for 4 rows of 5 biscuits. However if you have a smaller tray at home you can rest the reminder of the cut biscuits in the fridge while baking. The left over dough can be smooshed together and rolled out again. Cut out more biscuits.
Icing
Put the egg white and lemon juice in a bowl. Whisk until well combined.
Sift the icing sugar into the egg mixture
Whisk (use the paddle attachment)for 5 mins.
Close cover the icing or place in a bag if you want to
Decoration
Add 1/4 tsp of water to your icing so you can pipe your edge icing as shown in the picture.-For flood icing you may need 1- 2 tsps and food colouring paste Place the piping nozzle in the piping bag. Fill up to 1/3 of the bag with icing.
Cut the end of the bag and begin piping. Twist the end of the bag so there is pressure and the icing can flow out.
Apply the icing to the cookie by squeezing the at the top (not the middle - think toothpaste) a string of icing will come out. Drape the string around the biscuit in a pattern or around the edge by steadily moving the bag around.If you what to fill in the cookie use flood icing. Add decorations while the icing is wet. Royal icing will dry hard.
Keep in the fridge in an airtight container and eat within 3 days.
Calories: 209kcalCarbohydrates: 38gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 23mgSodium: 65mgPotassium: 72mgFiber: 1gSugar: 24gVitamin A: 170IUVitamin C: 1mgCalcium: 18mgIron: 1mg
Keyword biscuits, christmas, ginger