Gingerbread biscuits are great for getting children involved with the Christmas food preparations. They are quick and easy to make, decoration ideas are endless and even young children can get involved by adding sprinkles.
Ingredients
- 115g butter
- 115g brown sugar
- 115g golden syrup
- 280g plain flour
- 1 teaspoon baking powder
- 3 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- Chocolate and/or icing to decorate
How to make gingerbread biscuits
Weigh the butter, brown sugar and golden syrup into a saucepan. Heat slowly until the butter and golden syrup have melted and the sugar has dissolved.
Sift the flour into a mixing bowl. Add the baking powder, ginger and cinnamon, and mix.
Pour the melted butter/syrup/sugar mixture onto the dry ingredients and mix to combine to a smooth dough. Leave to cool slightly.
Roll out onto a lightly floured pastry board to a thickness of about 0.5cm. Cut the dough with biscuit cutters and place on non-stick baking sheets on baking trays, leaving a minimum of 2cm or so between each biscuit. Place in the fridge to chill before baking to reduce the risk of the biscuits spreading excessively whilst cooking.
Cook the chilled gingerbread biscuits at 180oC, 350oF, gas mark 4 until cooked. This usually takes around 10 to 15 minutes, but check regularly to avoid overcooking as the biscuits will cook quickly. Leave to cool on the baking tray for a few minutes before transferring to a cooling rack.
The biscuits can either be enjoyed as they are, or can be decorated with icing or chocolate and decorations of your choice.
The nutritional information below is based on making 30 biscuits with the mixture and is for undecorated biscuits.
Store in an airtight container. The undecorated biscuits can also be stored in the freezer if needed.
Treat your family and friends to homemade Christmas cake. It is very easy to make and will be far tastier than any shop bought cake.
Gingerbread biscuits
Equipment
- Christmas shaped biscuit cutters
Ingredients
- 115 g butter
- 115 g brown sugar
- 115 g golden syrup
- 280 g plain flour (all purpose flour)
- 1 teaspoon baking powder
- 3 teaspoon ground ginger
- 1 teaspoon ground cinnamon
Instructions
To make
- Weigh the butter, brown sugar and golden syrup into a pan. Heat slowly until the butter and golden syrup have melted and the sugar has dissolved.
- Sift the flour into a large bowl.
- Add the baking powder, ginger and cinnamon to the flour and mix.
- Pour the melted butter/sugar/syrup mixture into the bowl with the dry ingredients and mix to form a smooth dough. Leave to cool slightly.
- Roll out onto a lightly floured pastry board to a thickness of about 0.5cm.
- Cut biscuit shapes using biscuit cutters and place on a non-stick baking parchment on a baking tray. Leave a minimum space of 2cm between each biscuit.
- Chill the uncooked biscuits for around 30 minutes before baking.
To bake and decorate
- Bake at 180°C, 350°F, gas mark 4 until cooked (around 10 to 15 minutes). Check regularly to avoid overcooking.
- Leave to cool on the tray for a few minutes and then transfer to a wire rack.
- Decorate with melted chocolate, icing and other decorations of your choice.
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