Gingerbread biscuits. Gingerbread is a great thing to make at Christmas, these simple gingerbread biscuits look impressive hanging from the tree or given as gifts to family and friends. How to make gingerbread biscuits: Add butter, golden syrup and light brown sugar to a pan. Stir on a low heat until sugar has dissolved.
In a large bowl, sift together the flour, ginger and cinnamon.
The perfect biscuit for me is an old-fashioned ginger biscuit, also known affectionately as ginger nuts or ginger snap.
They are spicy yet sweet and everyone loves them.
You can cook Gingerbread biscuits using 13 ingredients and 6 steps. Here is how you cook that.
Ingredients of Gingerbread biscuits
- Prepare 100 grams of butter.
- It's 200 grams of brown sugar (1 cup firmly packed).
- Prepare 250 ml of treacle (1 cup).
- Prepare 2 of eggs, lightly wisked.
- You need 600 grams of plain flour (4 cups).
- You need 150 grams of self raising flour.
- Prepare 1 tablespoon of ground ginger.
- Prepare 1 tablespoon of ground cinnamon.
- You need 1 1/2 teaspoon of ground cloves.
- Prepare 1 teaspoon of bicarbonate of soda.
- It's 2 of egg whites (for icing).
- Prepare 420 grams of pure icing sugar (2 2/3 cups) (for icing).
- It's 1 teaspoon of fresh lemon juice (for icing).
Ginger biscuits are one of Britain's favorite biscuits and we have been eating them for centuries. In a bowl, combine baking mix or flour, sugar, ginger, soda and salt. Using hands, rub egg into mixture. In a saucepan, warm syrup and butter; stir into batter.
Gingerbread biscuits step by step
- Place butter, brown sugar and treacle in a saucepan over low - medium heat. Stir untill butter melts and sugar dissolves. Cool for 10 mins.
- Combine butter mixture and and 2 eggs (not the 2 egg whites) in a large bowl, sift in flours, ginger, cinnamon, cloves and bicarbonate of soda over the butter mixture. Stir until well combined, kneed on a floured surface until smooth. Shape into a disc, cover with glad wrap and refrigerate for 1 hour..
- Preheat oven to 180°C. Line 2 baking trays (i line 4 trays personally) with baking paper. Roll out dough in portions to 5mm thick. Cut with cutters and and place on lined trays. Cook for 5-7 mins or untill golden..
- Cool on tray for 5 mins before transferring to wire racks. Repeat with remaining dough..
- Icing: Place egg whites in a bowl, use wooden spoon to lightly beat the egg whites until foamy, sift icing sugar over the egg and stir until smooth. Add lemon juice and stir until well combined. Put mixture in piping bag with desired nozzle..
- Optional: Add M&M minis to the biscuits with icing sugar.
Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Add molasses, vanilla, and lemon zest and continue to mix until well blended. Gradually stir in dry ingredients until blended and smooth. Prepare baking sheets by lining with parchment paper.