Ginger bread biscuits
Description
Make in any shape you want - great for rainy days or seasonal holidays.
These are my favourite to make at Halloween.
Ingredients
- 350 g Plain flour
- 2 tea spoons (tsp) Bicarbonate of soda (this makes lovely soft biscuits – for crunchier biscuits reduce to 1tsp)
- 1 1/2 tea spoons (tsp) Ground ginger
- 100 g Unsalted butter (cold and chopped into cubes)
- 175 g Light muscovado sugar
- 4 tablespoons Golden syrup (and a small dish of vegetable / corn oil to dip the spoon in)
- 1 Egg (beaten)
- Mini smarties / sweets to decorate
- Premixed coloured icing OR icing sugar, water and food colouring to decorate
Instructions
- Sift the flour, bicarbonate of soda and ginger into a bowl.
- Rub in the butter until the mixture resembles fine breadcrumbs.
- Sieve in the sugar to remove any lumps then stir in.
- Dip your tablespoon in the oil to stop the golden syrup sticking then add the golden syrup to the egg and beat to combine.
- Gradually stir the syrup mixture into the dry ingredients.
- Mix into a smooth dough.
- Turn out the dough onto a floured surface and roll out.
Cut out your biscuits and place on buttered baking trays. (I absolutely love my day or the dead sugar skull cookie cutters but any cutters work).
- Cook in the preheated 180c for about 10 minutes or until golden brown.
- Cool on wire racks before decorating with water icing and smarties.
Note
If you don't have fancy cutters an upside down plastic cup works too!
Gingerbread ginger bread cookies biscuits traditional
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