Wednesday, 1 May 2013

Recipe: Gingerbread biscuits

Gingerbread biscuits, as baked by EJ
This is actually an updated version of my gingerbread biscuit recipe from last year, this biscuit is slightly sweeter, has more of a crunch and will hold it's shape and even an imprinted design perfectly. I used a Rycraft terracotta cookie stamp with a celtic knot pattern to emboss these biscuits before baking. Cookie stamps (or cookie molds) are a much bigger phenomenon in the US - and can be quite tricky to come by in the UK (particularly the more traditional designs). I bought mine from a seller on Etsy, but there seems to be a good selection available here for UK delivery.

These gingerbread biscuits are beautifully spiced with a good crunch, they are perfect dunkers - as they keep their shape well. Stored in a sealed container, these biscuits will stay fresh for 4-6 weeks.

This recipe makes approximately 45 biscuits

350g plain flour
100g butter
2tsp ground ginger
2tsp ground cinnamon
100g caster sugar
3 medium egg yolks
3tbs golden syrup

Directions:

Pre-heat the oven to 190C (fan), line and lightly oil three baking trays.

Rub the butter into the flour, cinnamon and ginger to create a breadcrumb-like texture. Stir in the caster sugar, add the egg yolks and golden syrup and mix into a firm dough.

Lightly flour a clean work surface and roll the dough out to a thickness of approximately 4-5mm. Use a 5cm round cutter to cut out the biscuits and arrange them, evenly spaced, on the baking trays. 

Emboss each biscuit with the cookie stamp, then transfer the baking trays to the fridge to chill for 10-15 minutes.


Embossed cookies, ready to bake
Bake for 10-12 minutes, or until golden brown on top. Transfer to a wire rack to cool completely.


Gingerbread biscuits, as baked by EJ

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