Gingerbread Biscuits

Soft chewy gingerbread biscuits are perfect at Christmas time. These bitesized little ginger biscuits are ideal to make with your kids too as well as being great for snacktime!

Course Dessert, Snack

Cuisine British

Prep Time 15

Cook Time 7

Total Time 22

Servings

Calories 60kcal

Author Corina Blum

Ingredients

350 g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon ground ginger
1 teaspoon cinnamon
115 g unsalted butter at room temperature
175 g soft light brown sugar
4 tablespoon golden syrup
1 egg
1 tablespoon icing sugar optional

Metric - US Customary

Instructions

Preheat the oven to 180C
Put the flour, bicarbonate of soda and spices in a bowl. Soften the butter slightly in the microwave if it is straight out of the fridge or use room temperature butter. Chop the butter into cubes and add to the flour mixture. Rub in in with your fingers. Then stir in the sugar.
Put the golden syrup and egg in another bowl and beat together. Then stir into the flour mixture. Knead it with your hands until you get a stiff but smooth dough.
Line baking trays with baking paper.
Roll the dough out so it is 5mm thick and then use whatever cutters you want to make biscuits. Put them on the baking trays.
Bake in the oven for 7 minutes for biscuits that are still a bit soft and chewy on the inside or for 9-10 minutes if you prefer harder biscuits.
If you want sift the icing sugar over the biscuits to decorate.

Notes

Nutritional information is approximate and a guideline only.

The dough for these biscuits can also be made in the food processor. Blitz the flour, spices and butter till like breadcrumbs. Blitz in the sugar. Then add the egg and golden syrup and mix till a dough forms.

Nutrition

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