Gingerbread biscuits

Gingerbread biscuits.jpg

I love these cookies all year round, but they are particularly delightful in December around Christmas. They are great to make with the kids and you can have all kinds of fun with the decorating.

 

Time: 15 minutes preparation | 30 minutes chill time | 10 minutes baking

Makes: Approximately 24 small shaped biscuits

Give: This recipe makes a great homemade gift

 

For the biscuits

130g (6 ½ tablespoons / 4.5oz) butter, room temperature

½ cup firmly packed brown sugar

½ cup golden syrup

1 free-range egg, separated

2½ cups flour

1 teaspoon baking soda

1 tablespoon ground ginger

1 teaspoon mixed spice

1 teaspoon cinnamon

 

For the royal icing

2 free-range egg whites

2 tablespoons cold water

1 tablespoon lemon juice

2 ½ cups icing sugar

 

Preheat oven to 180°C (350°F). Line two baking trays with baking paper and set aside for now. In the bowl of a stand mixer (or you can beat with an electric hand mixer), beat the butter and sugar together until light and fluffy – this takes about 4 minutes.

Add the golden syrup and egg yolk and mix until combined. Sift over the flour, baking soda, ginger, mixed spice and cinnamon, and gently fold by hand to combine. Turn out on to a floured surface and bring together into a ball. Divide into two portions, cover and place in the fridge for 30 minutes.

 

After the dough has had time to chill, bring out and roll between two sheets of baking paper until about 4mm thick. Cut out desired shapes and place on the prepared trays. If you want to use them as decorations, use a drinking straw to punch a hole in the biscuits. This can be used to thread with string or ribbon later. Bake for 10 minutes or until golden brown, rotating the trays once. Cool on the tray for 5 minutes before transferring to a wire rack. Cool completely before icing.

 

To make the icing, in the bowl of a stand mixer beat the egg whites with a balloon whisk on high for 2 minutes until whipped and airy, before adding the water, lemon juice and icing sugar. Continue to mix on high for 4-5 minutes or until thick and glossy. Place icing into a piping bag with a small round tip and decorate however you like. Store biscuits in an airtight container.

 

Can be made up to 4 weeks in advance.