I am not a big lover of ginger, but at Christmas time I feel like we all need to bake a batch or 2 of gingerbread biscuits. I love making gingerbread biscuits, you can get creative with the shapes you use and really go to town on the decorating. I like to keep my gingerbread biscuits simple and classy.
This recipe makes about 24 decent sized gingerbread biscuits. They are really simple to make, and not overly gingery, which I like! I always struggle to find a recipe that comes together easily and holds its shape when baking, as many recipes spread in the oven. This recipe is my own, and is perfect for holding the shape of the cookie cutter you use.
Its Christmas eve and the perfect time to do some Christmas baking before the big day tomorrow ! And the smell of cinnamon and ginger will definitely put you in the Christmas spirit.
Happy Christmas !
Makes: approx. 24 medium sized biscuits
300g plain flour
100g sugar brown soft
50g golden syrup
1 egg yolk
½ tsp b powder
– Cream together the butter and sugar, in a stand mixer until light and fluffy.
– Beat in the egg yolk and golden syrup until combined.
– Sift together all the dry ingredients and add to the stand mixer in two batches. Mix together until a stiff dough forms.
– Chill dough in the fridge for 30 mins while your oven is pre-heating to 180c (160c fan oven). Line 3 baking trays with parchment paper.
– Roll out the dough onto a floured surface and cut out your biscuits using festive cookie cutters.
– Bake in the oven for about 20 minutes, or until the edges are golden brown.
– Allow to cool on a wire rack before decorating.
*I used a simple mixture of icing sugar and a few drops of water to decorate mine. Royal Icing also works well. Don’t be afraid to use a variety of icing colours and sweets, it is Christmas after all!*