Tuesday, 26 May 2015

Recipe for Gingerbread Biscuits

Sometimes biscuits can be difficult for children to make as the dough is too crumbly and fragile.  This gingerbread dough is ideal as it can be rolled, squashed back into a ball and rolled again without falling apart or altering the texture of the finished product.  They can be eaten plain or you can ice/decorte them.

340g plain flour
1 tsp bicarbonate of soda
1 beaten egg
4 tablespoons of golden syrup
175g soft brown sugar
115g butter
2 tsp ground ginger

  • Preheat your oven to 190c/375f/gas mark 5.
  • Put the butter, sugar and syrup into a saucepan and stir over a low heat until everything is melted.
  • Sift the flour, ground ginger and bicarbonate of soda into a mixing bowl.
  • Add melted syrup mixture and a beaten egg.
  • Mix everything together and knead into a ball.
  • Place the dough into a plastic bag and chill it in the fridge for at least 30 minutes.  I sometimes make it the night before and store it in the fridge, in this case it will need to warm slightly before it can be rolled out.
  • Roll out until it is approximately half a centimetre thick. 
  • Cut into shapes with biscuit cutters and place them on a tray covered in parchment paper. 
  • Bake for 10 to 15 minutes until they are golden brown.
  • Cool slightly on the tray before putting them onto a wire cooling rack.

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