Gingerbread Biscuits Recipe at MyDish

Gingerbread Biscuits

5 stars based on 4 reviews Rate this Recipe

Method

  • Line 1 or 2 baking trays with baking paper (depending on size of cutters used, the full amount will need 2 - 3 baking trays - can be baked in separate batches).
  • Put the butter, both sugars and golden syrup in a saucepan over a low to medium heat and melt together, stirring occasionally.
  • Meanwhile, sift the flour, bicarbonate of soda, ground ginger and cinnamon into a mixing bowl.
  • Pour in the mixture from the saucepan and mix together, either in a mixer with the paddle attachment, or by hand with a wooden spoon until it forms a soft dough. Tip out onto a large sheet of cling film then wrap up and flatten slightly (to about 2cm thick). Chill in the fridge for at least 30 minutes.
  • Remove the biscuit dough from the fridge, dust the work surface with flour and roll the dough out to about 4-5mm thick, using 2 wooden sticks as a guide if you have them.
  • Preheat the oven to 180 degrees C about 10 minutes before you are ready to bake them.
  • Cut out shapes with cookie cutters and place on the lined baking tray(s).
  • Chill for 15 minutes if you have time (but not essential), then cook in the oven for 8-12 minutes (depending on size of biscuits), until they have dried out, firmed up and darkened a little. If you like them dark and crunchy, leave them in the oven for a couple of minutes more.
  • Leave the cooked biscuits on the trays for about 5 minutes before transferring to a wire rack to cool completely.


    • Tips

    • * About 24 biscuits, depending on size of course.

      Easily doubled for a large batch. Uncooked dough can be kept in the fridge for up to 3 days, and rolled and baked as required.

      Eat plain, or decorate with a simple icing made with a few tbsp of icing sugar (plain or Royal) and a 2-3 teaspoons of water or lemon juice and sweets (e.g. Smarties for buttons on a gingerbread man), sprinkles etc.

      Once baked, they will keep well in an airtight tin for over a week.

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    Ingredients

    • 150 g  Unsalted or salted butter
    • 65 g Soft dark brown sugar
    • 60 g  Caster sugar (normal or golden)
    • 115 g Golden syrup
    • 365 g Plain white flour
    • 1 tsp Bicarbonate of soda
    • 2 tsp Ground ginger
    • ½ tsp Ground cinnamon
    • 2 - 3 tbsp Plain flour for dusting

    By Views 243  Added Tue Oct 30 2012


    Tasty and easy. My favourite gingerbread biscuit recipe. Perfect for Gingerbread 'men' (etc.) but also great for Halloween and Christmas biscuits, or other shapes at any time.