No, that is flour. Grow up.
Anywhooooo, today I’m sharing my favourite gingerbread biscuit recipe! Now, gingerbread biscuits are different to just gingerbread. Gingerbread is softer, more cake-like and thicker, I had some in Germany and WOW. DELISH. But, I actually prefer biscuits as they’re very easy to make and obviously I get to use our 500 piece cookie cutter set *sassy emoji*. So, enjoy, gingerbread fiends.
100g butter (or baking spread such as Stork)
6 tbsp (90g) golden syrup
50g light muscovado sugar
250g plain flour
3/4 tsp bicarbonate of soda
1tbsp ground ginger
Dash of cinnamon
Melt butter in a pan.
Add golden syrup (don’t worry if that takes you a while, syrup is very sticky!). Add sugar.
Stir a little then bring to the boil and boil for 1 minute.
Take off of heat and leave for around two and a half minutes. This is the perfect time to measure out all of your other ingredients into a medium mixing bowl. No need to sift flour or spices.
Slowly pour the sugar mixture into the flour mixture, stirring as you go. It should form a soft dough ball.
Pat into a thick-ish circle and wrap in cling film, leaving a small gap for air to get out. Leave on the counter for 5 minutes to cool down slightly.
Whack in fridge for about an hour. If freezing, make sure the dough is pretty much completely cool before putting in the freezer.
Preheat oven to 190, 170 fan.
Once the hour is up, take out and roll out to thickness of a pound coin. Now, get creative! Cut out your dough in whatever shapes you like. As you can see above, I even drew patterns in the circles. Once you’ve cut as many as possible from that sheet of dough, re-roll and repeat. Keep going until you’ve used up all the dough.
Place on two (or however many you need) baking trays. I found you don’t need to use any expensive baking paper, foil does the job fine! Space out evenly.
Shove (NOT LITERALLY) in the oven for 12 minutes until golden!
Leave to cool on trays, we don’t do no fancy wire racks round here! Eat whilst warm, and they’ll be delicious and soft and eat cold and they’ll be crisp and lovely! It’s a win/win situation, really.
If the biscuits come out of the oven connected together, wait until cool before breaking apart otherwise you’ll get a bumpy ridge!
Get seasonal! I did pumpkin and umbrella cookies, snowflakes will be perfect for Christmas, bunnies for Easter…have fun!
If the dough gets toooo firm in the fridge, just leave it to sit on the side for a bit to soften.
And that’s it! Super simple, the perfect Sunday bake!
What are YOUR favourite bakes? How’s the cookie cutter collection going?!
Lots of Love,