Recipe

Gingerbread biscuits

Jan 27, 2014 1:00pm
  • 20 mins preparation
  • 15 mins cooking
  • Makes 14 Item
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Ingredients

Gingerbread biscuits
  • 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

Gingerbread biscuits
  • 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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