Already this month I have baked one Yule log and two Christmas fruit cakes, so next on the list was a gingerbread biscuit menagerie! You can use any cutters that you desire and I opted for a whole host of seasonal delights – from a partridge, to the moon and stars at night, to a Christmas angel… and, of course, some gingerbread people! To make your gingerbread biscuits, you will need:
Ingredients
165g sr flour
10g cocoa powder
2 tsp brown sugar
1 tsp ground ginger
1 tsp ground cinnamon
50g butter
3 tbsp golden syrup
2 tsp water
2 tsp ginger syrup
½ tsp vanilla essence
1 piece syrup-soaked stem ginger
Recipe
- Combine the flour, cocoa powder, sugar, ground ginger, and ground cinnamon (Tip: A large sieve helps to make the powders more fine)
- Put the butter and golden syrup in a small pan and gently heat on the hob, before pouring over your dry ingredients and combining
- Add the water, ginger syrup, and vanilla essence
- Finely chop the piece of stem ginger and add to the mix – knead into a ball with your hands, and the mixture is now done!
- Dust your work surface with flour and roll out the gingerbread ball
- Use your cutters to create your biscuit shapes and place onto a baking tray that is greased with butter/margarine or lined with baking parchment
- Place in the oven for 10-12 minutes at 170degrees C
- Once out of the oven let the biscuits cool on a tray and then ice them with your patterns of choice
Voila! Merry Christmas, and enjoy!
No comments
Post a Comment