Gingerbread biscuit

I made a triple-quantity of these for a morning tea at school on the first day of term.  They only take 12 minutes to cook so you can be getting the next tray ready whilst the first one cooks.  It’s useful to have a very large mixing bowl (I got mine at Ikea for $20) and several baking trays or cookie sheets.  This recipe came from a past issue of delicious. magazine.   They are very easy, and really tasty.

GINGERBREAD BISCUITS (makes 20-25)

1/2 cup (125ml) golden syrup

1/4 cup brown sugar

1/4 cup caster sugar

2 tsp ground ginger

1 tsp mixed spice

1 tsp ground cinnamon

1 1/2 tsp baking soda

125g unsalted butter

1 egg

3 cups plain flour

Preheat the oven to 170C.  Place the golden syrup and sugars in a pan over very low heat and stir until the sugars have dissolved.  Add spices and soda.  When mixture bubbles, remove from heat.  Place butter, hot syrup in a bowl, stir well, then cool slightly.  Add the egg, mix, then gradually sift in flour as you stir the mixture.

Line a large baking tray with baking paper.  Roll the dough into walnut-sized balls and place them on the tray.  Flatten slightly with your hand, and leave about two centimetres between each ball so they can spread.Bake for about 12 minutes.  Allow to cool on the tray for five minutes before transferring to a rack to cool completely.

If you like, drizzle icing over the completely cool biscuits with some plain icing (1 1/2 cups icing sugar + 1 tbsp warm water, extra if too dry).

Tips from me:

Use a mini icecream scoop to measure out the dough.

Gloves are optional.  I was being extra-hygenic with this batch because I was baking them for the morning tea at school.

Make the icing up in a jug, thin it with water so that it will pour, then have all the biscuits lined up, snuggled together, and just pour the icing in a very thin stream back and forward across the biscuits so you end up with thin striped icing (go in the other direction so you get a criss-cross pattern).

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