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Gingerbread Biscuits
Feb. 11th, 2010 03:05 pm350g plain flour
1 tsp ground ginger
1/2 teaspoon ground cinammon
1 tsp bicarbonate of soda
100g butter
175g soft brown sugar (I used muscovado as that's what I had)
1 egg
4 tbsp golden syrup
1. Sift flour, spice and bicarbonate of soda together
2. Rub in the butter (I use an old technique of cutting in the butter, then rubbing it. Works very well) until you reach the soft breadcrumb stage
3. Add the sugar and mix thoroughly
4. Mix the egg and the golden syrup in a separate bowl, then add this to the dry ingredients. Mix to form a soft dough. This is messy!
5. Turn the dough out onto a floured surface and knead for a couple of minutes until smooth.
6. Place in the fridge to chill.
7. Roll out dough to 5mm thick and cut shapes - I used Hallowe'en cookie cutters, did you expect anything different?
8. Bake at 180 degrees for 10-15 minutes, until golden brown.
9. Turn out to cool, ice when cool if desired.
I can't decide if these need more spice - the original recipe called for 1/2 tsp of ground cloves as well, which I didn't have so omitted. Perhaps cloves, allspice, or something similar would add extra depth. The biscuits are very tasty, just not very spicy.
1 tsp ground ginger
1/2 teaspoon ground cinammon
1 tsp bicarbonate of soda
100g butter
175g soft brown sugar (I used muscovado as that's what I had)
1 egg
4 tbsp golden syrup
1. Sift flour, spice and bicarbonate of soda together
2. Rub in the butter (I use an old technique of cutting in the butter, then rubbing it. Works very well) until you reach the soft breadcrumb stage
3. Add the sugar and mix thoroughly
4. Mix the egg and the golden syrup in a separate bowl, then add this to the dry ingredients. Mix to form a soft dough. This is messy!
5. Turn the dough out onto a floured surface and knead for a couple of minutes until smooth.
6. Place in the fridge to chill.
7. Roll out dough to 5mm thick and cut shapes - I used Hallowe'en cookie cutters, did you expect anything different?
8. Bake at 180 degrees for 10-15 minutes, until golden brown.
9. Turn out to cool, ice when cool if desired.
I can't decide if these need more spice - the original recipe called for 1/2 tsp of ground cloves as well, which I didn't have so omitted. Perhaps cloves, allspice, or something similar would add extra depth. The biscuits are very tasty, just not very spicy.
