I love baking! I mean who doesn’t?
And is there anything more magical than the fragrance of baked goodies wafting through the house on a cold winter’s day?
Gingerbread biscuits take the joy of baking to next level. The enjoyment of baking combined with the creativity of decorating cookies is one of my favourite ways to spend a winter evening.
These gingerbread biscuits are easy to make and make such a wonderful gift for Christmas and stocking filling.
Get baking, my friends! Christmas is upon us!
If you make these cookies, please tag me on instagram @incredible.kitchen
Spread the cheer!
- 175 gram dark muscovado sugar
- 85 gram golden syrup
- 100 gram butter
- 350 gram plain flour all purpose flour (USA), maida (India)
- 1 tsp baking soda
- 1 tsp ginger powder
- 1 tsp cinnamon powder
- 1 egg
- 150 gram icing sugar also called fine powdered sugar or frosting sugar (the sugar has small amounts of corn starch in it)
- 2 tbsp lemon juice or as needed
- Melt sugar, golden syrup and butter in a pan. Stir so that sugar doesn't burn. Bubble for a minute or two and set aside for about ten minutes until it's warm
- Combine flour, baking soda, ginger powder and cinnamon powder. Pour in the warm syrup and add egg. Mix everything and knead until it forms a sticky dough.
- Wrap the dough in cling film, foil or beeswax wrap and set in the fridge to cool for 30 minutes
- Take the dough out of the fridge and leave it room temperatures until it's soft and pliable
- Heat the oven to 175C and line the baking trays with parchment paper
- Take a chunk of dough and roll it out about 2-3mm thickness. Cut out the biscuits in any shape you want using a knife or cutter. Re roll the excess dough and keep on cutting out the biscuits until all the dough is used up.
- Put the biscuits on the baking trays and leave gap between them as the biscuits will expand as they bake. and bake for about 10-12 minutes. Halfway during the baking, turn around the trays. The baking time will vary slightly depending on how hot your oven runs. Bake one batch to test before baking all the cookies
- Take out the cookes and leave to cool on the trays for 5 mins. If some of the cookies are stuck to each other, use a knife to separate them as the biscuits will be soft before they cool down and harden. Transfer to a wire rack to cool completely before decorating
- Mix together the powdered sugar and lemon juice until it's piping consistency. Start with one tbsp lemn juice and add if needed. You want the mixture such that it will not run when piped but not so thick that you can't squeeze it out of a piping bag
- Transfer the icing mix to a piping bag and cut a tiny hole in the piping bag
- Decorate the biscuits in any pattern that catches your fancy. Set them aside to dry for couple of hours to before storing or serving them