This simple recipe for gingerbread biscuits makes the perfect Christmas presents or decorations.
PREPARATION TIME 2hr
COOKING TIME 10 mins
MAKES 6-12 (depending on size)
FOR THE BISCUITS
100g Light Brown Sugar
75g Dark Muscovado Sugar
1 tsp bicarbonate of soda
90g Golden Syrup
350g Plain Flour
2 tsp ginger
1 tsp cinnamon
½ tsp mixed spice
FOR THE ICING
200g Royal Icing Sugar
1 Melt both sugars, the butter and syrup in a pan or in the microwave until just melted and set to one side to cool a little.
2 In a large mixing bowl put the flour, bicarbonate of soda, cinnamon and spice and stir.
3 Pour in the slightly cooled sugar mix, stir into the flour and add the beaten egg to.
4 Mix gently until all ingredients are combined and lightly knead together.
5 Wrap your dough in clingfilm and pop in the fridge for an hour.
6 Roll out on a lightly floured surface until the dough is the thickness of a pound coin and use a cookie cutter to cut into shapes of your choice.
7 Place on a baking tray and bake for at least 10 minutes until the biscuits
are just darkening. Let them sit for 5 minutes on the tray before moving them to a cooling rack. Wait until completely cold before icing.
8 Using an electric mixer, combine the icing sugar with about 4 tbsp of lemon juice. To get the desired thickness, add more lemon if the icing is too thick or more icing sugar if the icing is too runny. Decorate the biscuits with a piping bag or read on for our DIY alternative.
If you don’t have a piping bag, simply fill a food bag with icing (we love the IKEA food bags as they are mostly plastic free), secure the bag with a knot and snip a small hole in the corner of the bag.
If you’d like to hang the biscuits as decorations, use a skewer to create a hole before baking.