350 grams plain flour
1 teaspoon bicarbonate soda (or baking powder)
2 teaspoons ground ginger
100 grams unsalted butter
175 grams brown sugar
1 egg
3 tablespoons golden syrup
Preheat oven to 170 degrees.
Line baking trays with silicone baking paper. Sift flour, bicarb and ginger into a large bowl.
Rub in butter until mixture resembles breadcrumbs then rub in the sugar. Beat egg and syrup together and stir into flour mixture, mixing lightly to form a smooth dough. Rest in the refridgerator for 30 minutes.
On a floured surface rollout dough to 4-5mm thickness.
Cut into shapes and transfer to baking tins.
Bake for 12-15 mins or until golden brown.
Remove from the oven and leave to cool slightly on trays.
Transfer to wire racks to cool completely then ice.
Icing
200 grams of icing sugar
1 egg white
1 tablespoon lemon juice.
Beat the egg white until soft peaks form and gradually beat in the icing sugar followed by the lemon juice. Ice the biscuits and decorate with silver/coloured cashous for buttons.
Hints: It is easier to roll out the dough on the silicone baking paper that you line the tins with. So remove the paper from the baking tins, roll out the dough, cut out the desired shapes, take away excess dough and then put the baking paper back into the baking trays.
That way you don't accidentally break any of the arms etc. As you can see I decided to use the snowman shape and the stars. The snowman makes a large biscuit enough really for two people to share. I think I averaged about 30 stars and 8-10 snowman per batch.
With the stars, I found because they are so small they baked really quickly maybe five minutes, though I really just kept a close eye on them. The larger biscuits took about 10 minutes really.
1 teaspoon bicarbonate soda (or baking powder)
2 teaspoons ground ginger
100 grams unsalted butter
175 grams brown sugar
1 egg
3 tablespoons golden syrup
Preheat oven to 170 degrees.
Line baking trays with silicone baking paper. Sift flour, bicarb and ginger into a large bowl.
Rub in butter until mixture resembles breadcrumbs then rub in the sugar. Beat egg and syrup together and stir into flour mixture, mixing lightly to form a smooth dough. Rest in the refridgerator for 30 minutes.
On a floured surface rollout dough to 4-5mm thickness.
Cut into shapes and transfer to baking tins.
Bake for 12-15 mins or until golden brown.
Remove from the oven and leave to cool slightly on trays.
Transfer to wire racks to cool completely then ice.
Icing
200 grams of icing sugar
1 egg white
1 tablespoon lemon juice.
Beat the egg white until soft peaks form and gradually beat in the icing sugar followed by the lemon juice. Ice the biscuits and decorate with silver/coloured cashous for buttons.
Hints: It is easier to roll out the dough on the silicone baking paper that you line the tins with. So remove the paper from the baking tins, roll out the dough, cut out the desired shapes, take away excess dough and then put the baking paper back into the baking trays.
That way you don't accidentally break any of the arms etc. As you can see I decided to use the snowman shape and the stars. The snowman makes a large biscuit enough really for two people to share. I think I averaged about 30 stars and 8-10 snowman per batch.
With the stars, I found because they are so small they baked really quickly maybe five minutes, though I really just kept a close eye on them. The larger biscuits took about 10 minutes really.
Baked cookies
When in a hurry I haven't rested the dough and not had any problems - sometimes it is best to start with everything very cold i.e. flour in the freezer etc and that helps keeping the dough malleable.
When in a hurry I haven't rested the dough and not had any problems - sometimes it is best to start with everything very cold i.e. flour in the freezer etc and that helps keeping the dough malleable.
Iced cookies:
Packaged cookies 2004
Christmas Fare 2005
Packaging Christmas 2005
I also baked some lemon cookies last night because Elliot thought his class wouldn't like the ginger - this is not a strong ginger flavour he is just being picky and being the overcompensating working mother I am I made him different biscuits which I must say I am very happy with anyway.
I am also making some Rocky Road today so tune in for some piccies of all the christmas fare which I will update some time today.
5 comments:
I have been a reader of your blog for quite some time, and I really like this very straightfoward recipe. The snowman would not be for 2 people in our house!
I have never made gingerbread biscuits. Yours look brilliant.
Thank you Helene and Barbara all my cookie recipes are very easy and I really enjoy my Christmas baking, I love sourcing new ribbon and this year I decided to stay with the cellophane so the receivers could be tempted by the sight of the goodies rather than being hidden away in a box.
Not sure what I did wrong but it was really dry after adding the syrup/egg mix. I added more syrup so that it was workable and then added the sugar. It was ok to roll out but very sticky and sweet, didn't turn out too well, they were sweating sugar in the oven.
Hi the recipe says sugar is rubbed into flour and butter mixture then the egg mixture added perhaps adding the sugar after the egg was your issue Anonymous.
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