Gingerbread biscuits
Traditional and easily executed, these gingerberead biscuits are a staple in our house anytime we fancy a little baking fun.
Nothing crazy in this biscuit recipe just good solid, old school baking. Chilling the dough will help keep biscuits tender and stop them from spreading too much in the oven.
ingredients
- 125g butter, softened
- 110g brown sugar
- 170g golden syrup
- 1 egg
- 350g plain flour
- 1 tbsp ground ginger
- 1 tsp bicarb soda
method
Cream butter and sugar together until creamy and light in colour. Beat in syrup and egg.
Sift in dry ingredients and stir until combined. Push this dough into a ball and refrigerate for a minimum of 30 minutes. You can keep in fridge for up to 5 days or freeze at this point if needed.
Roll out the dough – it can help if you do this between two sheets of baking paper – until it’s 5mm in thickness. Cut out desired shapes and carefully transfer these to a lined baking sheet.
Bake at 180 degrees Celsius for 8 minutes if small shapes, 10-12 for larger shaped biscuits.