Gingerbread Biscuits

IMG_5422I love gingerbread biscuits and with Christmas fast approaching I thought it was the perfect time to release my gingerbread biscuit recipe.

My main problem with gingerbread biscuits is that they tend to be quite hard, that I sometimes feel like I might break my teeth. However, they are amazing at helping nausea and sickness so are one of the things I turn to when I’m unwell.

These gingerbread biscuits are incredibly soft and melt in the mouth. They have a slight bite on the outside, characteristic of a biscuit but the inside gives way to a velvety ginger crumb. When these are baking you get the heavenly smell of ginger in the atmosphere which just makes your mouth water…. these certainly aren’t going to break your teeth!

Try these out for those cold frosty days with a cup of tea for the perfect taste of Christmas!

IMG_5416

Gingerbread Biscuits

Makes 12 large biscuits
Oven – 160c

 

Ingredients:

  • 350g plain flour
  • 1 tbsp. ground ginger
  • 1 tsp bicarbonate of soda
  • 100g butter, softened
  • 175g light brown sugar
  • 1 egg beaten
  • 4 tbsp. golden syrup*

Oven:

  1. Line 2 baking trays with greaseproof paper.
  2. Sift the flour, ginger and bicarbonate of soda together in a bowl. Add the butter and rub into the flour until the mixture looks like breadcrumbs. (This can also be done in a food processor if you prefer.)
  3. In a small bowl, beat together the egg and the golden syrup with a fork. Pour the mixture into the flour mixture and mix to make a smooth dough. (If using a food processor bring it as close together as you can, then turn it onto the worksurface to finish mixing all the flour in.)
  4. Roll the dough out on a lightly floured surface to about ½ inch thick and cut into shapes using cutters. *
  5. Transfer the biscuits, using a palette knife, to the prepared baking sheets. Then chill for 30-60 mins. *
  6. Bake in the preheated oven for 10-15 mins until lightly golden. Allow to cool.

Hint and Tips:

* Wipe your measuring spoon with oil – this will allow the golden syrup to slip off easily without getting stuck

* I like my biscuits nice and thick so they’re still soft on the inside, but you can always make them thinner. It’s down to personal preference.

*  You can make the biscuits with any shape of cutter – plain round ones work for everyday occasions or themed ones are great for special occasions.

* Chilling the dough stops it from spreading too much when they bake

* You can also decorate these biscuits using a stiff icing to give them a more special touch

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