Gingerbread biscuits are delicious to eat all year round but are usually made at Christmas. They can be made in various shapes and sizes and can be fun to decorate with children and adults too.
They can also be used as decorations on top of festive bakes or to hang on the Christmas tree as edible decorations.
They are very easy to make and quick to bake!
I have also included the recipe to make royal icing and some ideas for decorations.
Start by melting the butter, sugar and syrup in a medium sized pan on a low heat.
Stir until the sugar has melted. Set aside to cool slightly.
Put the flour, bicarbonate or soda and spices in a large bowl and mix together. Then add the butter mixture.
Mix until it forms a soft dough.
Get two pieces of parchment and a large tray. Place one piece of parchment on the tray then place the dough on the top and flatten slightly.
Put the second piece of parchment on the top and roll the dough out so it is approximately 1/4 cm thick.
Place the tray with the covered dough on into the fridge for an hour to cool and set.
When ready to bake the biscuits...
Pre-heat the oven to 190 degrees centigrade (170 fan) and line two baking trays with baking parchment.
Remove the dough from the fridge and take off the top piece of parchment and cut out the dough with your Christmas cutters.
Place the biscuits on the prepared trays leaving space between the shapes to allow for spreading.
You can re-roll the dough but chill it before baking as it will soften up.
Bake for 7-9 minutes depending on the size and shape.
Leave to cool and set on the baking trays.
Decorate with Royal icing or leave plain.
To make the royal icing put the icing sugar and water in a stand mixer or you can use a bowl and hand mixer.
Whisk until the icing is smooth, glossy and holds to stiff peeks.
Put the icing in an icing bag with writing nozzle and decorate the biscuits.
Leave to dry then use as cake decorations or just to eat.
Gingerbread Biscuits
Sarah's servings: 20+ depending on sizes
Sarah's skill: Easy
Baking time: 7-9 minutes
Ingredients:
Biscuits
100g Unsalted butter
100g Golden syrup
75g Soft Dark or Light Brown sugar
225g Plain Flour
1/2 tsp Bicarbonate of soda
1Tbsp Ground ginger
1 tsp Ground Cinnamon
1/2 tsp Ground Allspice
Icing
250g Royal icing sugar (sieved)
50ml Cold water
Method:
Melt the butter, syrup and sugar in a medium sized pan on a low heat. Stir until the sugar has melted. Set aside to cool slightly.
Put the flour, bicarbonate or soda, ground ginger, ground cinnamon and ground allspice in a large bowl and mix.
Add the butter mixture and mix until it forms a soft dough.
Get two pieces of parchment and a large tray. Place one piece of parchment on the tray then place the dough on the top and flatten slightly.
Put the second piece of parchment on the top and roll the dough out so it is approximately 1/4 cm thick.
Place the tray with the covered dough on into the fridge for an hour to cool and set.
When ready to bake Pre-heat the oven to 190 degrees centigrade (170 fan) and line two baking trays with baking parchment.
Remove the dough from the fridge and take off the top piece of parchment.
Cut out the dough with your Christmas cutters and place on the prepared trays leaving space between the shapes to allow for spreading.
You can re-roll the dough but chill it before baking as it will soften up.
Bake for 7-9 minutes depending on the size and shape.
Leave to cool and set on the baking trays.
Decorate with Royal icing or leave plain.
Icing To make the royal icing put the icing sugar and water in a stand mixer or you can use a bowl and hand mixer.
Whisk until the icing is smooth, glossy and holds to stiff peeks.
Put the icing in an icing bag with writing nozzle and decorate the biscuits.
Leave to dry then use as cake decorations or just to eat.
Sarah's extra slice......
The cutters and disposable icing bags I used were