Jenny 
Originally published on Mummy Makes Cakes’ blog this recipe is perfect for making with children. It can all be done very easily, by hand, in a large bowl; so your budding chefs can feel like they really are creating their biscuits from scratch.
For Halloween I love using my day of the dead skull cookie cutters
Gingerbread biscuits
2017-10-14 04:37:21
A really easy recipe that works with any shape cookie cutter you like!
Prep Time
20 min
Cook Time
10 min
Ingredients
- 350g Plain flour plus extra for rolling out the dough
- 2 tsp bicarbonate of soda (for soft biscuits – for crunchier biscuits use 1 teaspoon only)
- 1 and a half teaspoons ground ginger
- 100g Unsalted butter
- 175g light muscavado sugar
- 4 tablespoons golden syrup (and a small dish of vegetable / corn oil to dip the spoon in)
- 1 egg (beaten)
- mini smarties and ready mixed writing icing to decorate
Instructions
- In a large bowl mix together the flour, bicarbonate of soda and ground ginger
- Cut the butter into cubes with a table knife and place bowl with the flour mixture
- Using your fingers, rub the butter into the flour mixture until it resembles fine breadcrumbs.
- Stir in the sugar
- Add the golden syrup (see the tip below)
- Stir into a smooth dough
- Scatter some plain flour onto your work surface to stop the dough sticking- not too much or the dough will become dry
- At this point preheat your oven to 180c fan
- Roll out the dough and cut out your shapes - the skulls I use have a stamp on the back to add the pattern but any cookie cutters will do.
- Place the biscuits on greased baking trays and bake in the preheated 180c fan oven for about 10 minutes until smooth and golden.
- Place the biscuits on wire racks to cool
- Decorate with the ready mixed icing and mini smarties
Tip for the golden syrup
- Dip the spoon into a small dish of vegetable oil between each spoonful of syrup. The syrup will then slip straight off the spoon into the bowl.
Modern Family Baking https://modernfamilybaking.com/
