Gingerbread biscuits

Gingerbread biscuits

By
From
Bake and Decorate
Makes
40
Photographer
Laura Edwards

Once you have wrapped the dough in clingfilm to chill, you can store it in the refrigerator for a couple of days or freeze for up to a month so they are ready to bake at any time.

Ingredients

Quantity Ingredient
350g plain flour, plus more to dust
4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon bicarbonate of soda
130g salted butter, very slightly softened
1 egg yolk
150g light muscovado sugar
3 tablespoons golden syrup
2 tablespoons black treacle
1 orange, finely zested

To decorate

Quantity Ingredient
Autumn leaves
or Stained glass tree decorations
or Gingerbread mobile

Method

  1. Sift the flour, spices and bicarbonate of soda into a large bowl and add the butter, cut into small chunks. Gently rub together with your fingertips – or pulse in a food processor – until the mixture resembles fine breadcrumbs.
  2. Add the egg yolk, sugar, syrup, treacle and zest and mix together until you have a firm dough. If it’s too sticky, mix in a little more flour. Wrap in clingfilm and chill for at least 1 hour. Preheat the oven to 180ºC. Line 2 baking sheets with baking parchment. Roll out the dough on a lightly floured surface to 4 mm thick, and cut out with a 6.5 cm round cutter. Bake for 10–15 minutes. The gingerbreads will have darkened a little.
  3. Remove from the oven and leave to firm up a little for a few minutes, then gently transfer to a wire rack to cool. They will become crisp.
Tags:
Baking
Cakes
decorating
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