Gingerbread Biscuits
In this recipe, you will create delightful spiced Christmas tree ornaments from a golden syrup-infused dough that is gently baked to perfection. These aromatic gingerbread biscuits, drenched in a caramelized glaze, come out of the oven with a rich brown hue, which contrasts beautifully with their slightly paler centers. Perfect for hanging on your tree, these biscuits are not just a treat for the taste buds but also make for a festive and fragrant decorative touch.
— Constant Cookbook
Ingredients
- 2 tbsp golden syrup
- 60g/2¼oz caster sugar
- 50g/1¾oz butter
- 3 tbsp double cream
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- 175g/6oz plain flour
- ½ tsp bicarbonate of soda
Instructions
- Heat the golden syrup, sugar and butter into a medium saucepan over a medium heat. Stir until the mixture is heated and the sugar completely dissolved. Remove from the heat and add the cream and spices.
- Add the flour and bicarbonate of soda, stirring as you add it until you have a loose mixture. Place a sheet of parchment paper on a baking tray and tip the mixture on top. Cover with another piece of parchment and flatten the dough slightly. Leave to cool in the fridge for 2â3 hours. After this you should have a thick dough.
- Preheat the oven to 180C/160C Fan/Gas 4.
- Remove the dough from the fridge and roll between the sheets of paper with a rolling pin until 1cm/½in thick.
- Dust a work surface with flour and roll the dough out with a floured rolling pin until 5mm/¼in thick (as you want the biscuits to only rise slightly when cooking and be nice and crisp when cooked).
- Using a floured cutter of your choice, cut out the biscuits and place onto the lined baking tray. You may need to cook these in batches or use two trays if they donât all fit on one. Any scraps of dough can be pressed together, rerolled and cut out .
- Bake the biscuits for 8â10 minutes, or until they are rich brown at the sides and slightly paler in the centre.
- If you intend to hang the biscuits up (say from a Christmas tree), pierce a small hole in the top of the biscuit immediately after they come out of the oven and place on a wire rack to cool.
- Once cool, you can thread ribbon or string through the hole at the top of the biscuit to hang from the tree. Store in an airtight container so that the biscuits remain crisp.
Cook Time
30M
Yield
Serves 15-20
Nutrition
- Calories: 107kcal
- Carbohydrate Content: 15g
- Fat Content: 4.5g
- Fiber Content: 0.5g
- Protein Content: 1g
- Saturated Fat Content: 3g
- Sugar Content: 6g
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