Festive Gingerbread Biscuits

24th December 2014

Festive Decorated Gingerbread Biscuits

Happy Christmas Eve everybody!

Holidays are in full bloom, and festivities are taking place! Why not bake some gingerbread biscuits today?

I read a few recipes and concluded with the below, which I tried and it has been tested by the rest of the family and loved! The biscuits are just the right combination of gentle crunch and softness.

Preparation time: 20mins
Chilling time: upto 1 hr
Baking time: 10mins
Makes Approx 30 biscuits

Ingredients

2 1/4 cups plain flour
1 1/2 tsp ginger powder
1 tsp cinnamon powder
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup light brown sugar
100g butter
3 tbsp treacle
1 egg

Method

1.   Sift together the flour, ginger, cinnamon, baking powder, baking soda and salt.
2.   In another bowl beat the butter, sugar and treacle.
3.   Slowly beat in the egg to the butter mixture.
4.   Slowly add the flour mixture and beat until well combined.
5.    Lightly put flour on a flat surface (a plate/baking tray/chopping board) and with floured hands and a floured rolling pin gently roll out on the flat surface. At this stage it doesn’t have to be thin.
6.   Place in a freezer for 20-30mins, do not let the dough freeze, it just needs to be chilled.
7.   Lay baking trays with grease-proof paper.
8.   Lightly flour your worktop and roll out the cold dough to about 4mm thick. If it starts to get sticky again, add a little flour, but not too much.
9.   Use festive biscuit cutters to cut the dough and lay the shapes out spaciously on the trays as they will expand slightly.
10.   Place the trays with biscuits in the fridge for 20 mins.
11.   Preheat oven to 185°C.
12.   Bake for about 8-10 minutes, just enough for the edges to start browning.
13.   Allow the biscuits to cool down on the baking trays before laying them out on a cooling rack.

Decorating the Biscuits

I just used icing sugar mixed with water.

Put several teaspoons of icing sugar in a little bowl and add a few drops of water and mix thoroughly. If the consistency is too thick, add a couple more drops of water. Be careful to add only a little water as the mixture can very quickly become too runny.

If you don’t have an icing bag with a fine nozzle, you can roll grease-proof paper to form a piping bag.

Lovely to look at…

…and yummy to eat!