Name: Gingerbread biscuits
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1/4 cup (90g) golden syrup; 1/4 cup (55g) brown sugar; 1 tablespoon ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1 teaspoon bicarbonate of soda; 125 gram unsalted butter, chopped; 1 egg, lightly beaten; 2 1/4 cup (335g) plain flour, sifted; currants and glacé cherries, for decorating; icing sugar, for decorating

Gingerbread biscuits

Skip to Recipe

Makes 14 Item

Prep

20M

Cook

15M

Total

35M

Ingredients

1/4 cup (90g) golden syrup

1/4 cup (55g) brown sugar

1 tablespoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 teaspoon bicarbonate of soda

125 gram unsalted butter, chopped

1 egg, lightly beaten

2 1/4 cup (335g) plain flour, sifted

currants and glacé cherries, for decorating

icing sugar, for decorating

Method

1.Preheat oven to 160°C. Grease and line 2 baking trays.

2.Combine golden syrup, sugar, ginger, cinnamon and ground cloves in a heatproof bowl. Place over a saucepan of simmering water. Stir until dissolved. Add bicarbonate of soda.

3.Place butter in a large bowl. Add golden syrup mixture and stir until butter has melted and mixture is smooth. Cool.

4.Add egg and 1 cup flour and mix well. Add remaining flour and, using hands, bring dough together. Knead gently, on a lightly floured board, until dough is soft and smooth. Roll dough between 2 sheets of baking paper to 5mm thickness.

5.Using a 12cm gingerbread cutter, cut out 14 shapes. Place on baking trays. Press in currants for eyes and buttons and a sliver of glacé‚ cherry for a mouth.

6.Bake 10-15 minutes, until starting to colour and firm to touch. Cool completely on wire racks before decorating further.

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Ingredients

Method

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