As with my other cookie stamp recipes, I've included a stage to chill the cut dough before baking - this helps the impression of the design stay in place as the biscuit bakes and will give you a much sharper finish. If you are making biscuits without a cookie stamp or any intricate detail, you can skip the chilling step and pop them straight in the oven to bake.
Makes approximately 50 (4.5cm diameter) biscuits, or 30 (6.5cm diameter) biscuits
You will need:
350g plain flour
2tsp ground ginger
2tsp ground cinnamon
100g caster sugar
3 medium egg yolks
3tbs golden syrup
1. Pre-heat the oven to 200C (190C fan), line and lightly oil three baking trays.
2. Rub the butter into the flour, cinnamon and ginger to create a breadcrumb-like texture.
3. Stir in the caster sugar, add the egg yolks and golden syrup and mix into a firm dough.
4. Lightly flour a clean work surface and roll the dough out to a thickness of approximately 4-5mm.
5. To help prevent sticking, dust the cookie stamp with a little flour and Tao the excess off. Stamp the dough, then cut out the biscuits and arrange them evenly spaced on the baking trays (they don't spread much so can be fairly close together).
6. Transfer the baking trays to the fridge to chill for 15-20 minutes.
7. Bake for 15-20 minutes, or until golden brown on top. Transfer to a wire rack and cool completely before munching.
You can find the cookie stamps used above (and others) at my online store emmajanesbakery.co.uk, the top image shows biscuits made with the stag's head cookie stamp - the dough rolled a little thicker for a soft bite. The photo just above shows the biscuits I made to celebrate my daughter's birth, using our personalised baby announcement cookie stamp - here I rolled the dough a little thinner and baked for slightly longer for a crunchy biscuit. The finished biscuits will freeze well stored in a well sealed airtight container - and don't take too long to defrost either, great as a standby treat for visitors.