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Gingerbread Biscuits

Prep

1 HR

Bake

12-15 mins

Serves

12

Difficulty

Medium

About

These gingerbread biscuits are great to make with kids and also make for the perfect stocking fillers.

made using

Dark Muscovado

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Instructions
Ingredients
Reviews
Step 1

Cream the butter and sugar together in a large bowl or in the bowl of a stand mixer until light and fluffy. Add the egg and Lyle's golden syrup and combine.

Step 2

Add all other ingredients and mix together on low speed until well combined.

Step 3

Split dough in half and shape each half into a disc.

Step 4

Wrap in plastic wrap and chill in the freezer for 1 hour, or fridge for 2 hours.

Step 5

Once you are ready to bake the biscuits, preheat the oven to 180°C/350°F.

Step 6

Remove the dough discs from the fridge or freezer and unwrap. If using frozen dough, allow to thaw in the fridge for an hour or so.

Step 7

Roll the dough out until it is about 3-4mm thick. If the dough is too hard to roll out, leave it sitting for 10 minutes or so and then try again.

Step 8

Using Christmas biscuits cutters, or whatever shapes you want to, cut out the biscuits and lay them on a lined baking tray. Re-roll any scraps of dough to make more biscuits.

Step 9

Bake for 12-14 minutes, checking them at 12 minutes, until they are looking golden brown.

Step 10

They will harden slightly as they cool, but if you prefer a crispier cookie, bake them for a couple of minutes longer.

Step 11

Allow to cool on the tray for 5 minutes, then transfer to a cooling rack. Allow to cool completely before decorating.

Ingredients – 11 items

Serving

1

Butter

Butter

115 g
Fairtrade Light Muscovado

Fairtrade Tate & Lyle Light Muscovado Sugar

200 g
Eggs

Large eggs

1
Lyle's-golden-syrup

Lyle’s Golden Syrup

2 tbsp
Flour

Plain flour

280 g
Ginger-Ground

Ground ginger

1 tbsp
Cinnamon

Cinnamon powder

1 tsp
All-spice

All spice

1/2 tsp
Cloves

Cloves

Ground

1/2 tsp
Baking-soda

Baking soda

1 tsp
Salt-table

Salt

1/4 tsp

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