Gingerbread Biscuits Recipe!

lotsoflovelottie gingerbread

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.

Recipe adapted from Prima

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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

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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.

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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,

Lottie ♥

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Lottie’s Life: Gingerbread House and Festival of Light!

Hallo loves. This week has been a busy one, lots of present wrapping and decorating for Christmas! On Saturday my sister, her friend and I made this BEAUTIFUL gingerbread house. We bought it from IKEA, but we were a bit disappointed as we were expecting the icing and jellies to be included in the box…but they weren’t! Luckily, they did put a recipe for icing on the sleeve of the packet, otherwise I would have had no idea how to make it! The recipe was a bit strange though, I don’t think I’ve ever put egg whites and icing sugar in one sentence before, let alone a recipe!

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On Sunday night my family and I went to a festival we had heard about, a festival of light. We didn’t really know what to expect really, but it was pretty good! Basically, we all stood around with hot chocolates to warm our hands in the town square, and then a crowd of people walked through with these paper lanterns that they’d made. There was also this sort of spiritual drums bashing in the background, bit weird but ok. The big Christmas Tree was also lit, soooooo pretty! We only stayed for about an hour, but I still really enjoyed it!

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Thanks for reading you lovely people! What have you been up to? Anything riveting? Boring? Fun? Let me know!

Lots of Love,

Lottie ♥

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Healthier Gingerbread Hot Chocolate Recipe

Well hello lovely ones. How are we? Christmassy? Good. I’ve been experimenting in the kitchen with cocoa powder and syrup…aye it’s a hard life for me. I am proud to say this is my own little baby of a recipe, come up in my own little mind! The ingredients to this super easy yet super delicious recipe are very simple, and I’ve given you a few alternatives in case you don’t have the ingredients and can’t be bothered to pop to Tesco in your pyjamas.  Enjoy, my little cocoa truffles (I’m practically Nicole Scherzinger in the Muller adverts)

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YOU WILL NEED:

1 heaped teaspoon of unsweetened cocoa powder

1/2 teaspoon of sweetener (I use Truvia)

1/2-3/4 teaspoon gingerbread syrup

mug of milk

INSTEAD OF…

unsweetened cocoa powder – sweetened but leave out sweetener

gingerbread syrup – pinch of ground ginger and tiny pinch of cinnamon (but you won’t get the same smooth texture as syrup)

*I know syrup isn’t completely healthy, so that’s why it’s called a ‘healthier’ version!*

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METHOD:

1. Add heaped teaspoon of cocoa powder to empty mug

2. Add a dash of cold milk and stir to create a paste

3. Add milk to fill mug up and stir gently

4. Whack in microwave until hot (mine took 2 minutes)

5. Once hot, add in half teaspoon sweetener and  half/ three quarters teaspoon  gingerbread syrup (or spices)

6. STIR STIR STIR

7. Add whipped cream if you like, and enjoy!

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^^sneaky mince pie….. ;)^^

I know what you’re saying: “but Lottie, syrup has sugar in it!”. I know. As I mentioned earlier, this is a healthier hot choc, not no-dairy-vegan-sugar-free version. Uh-huh.

Are you going to try this out? What’s your favourite flavour of hot chocolate? Let me know!

Lots of Love,

Lottie ♥

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