Wednesday, 21 December 2016

Gingerbread Cookies

Nothing says christmas like freshly baked gingerbread cookies. Paired with a steaming mug of hot chocolate topped with whipped cream and marshamllows, these soft and chewy gingerbread cookies make the perfect accompaniment. 

  • 350g plain flour
  • 1 teaspoon bicarbonate of soda
  • 3 teaspoons ground ginger
  • 115g butter, cubed
  • 175g soft light brown sugar
  • 5 tablespoons golden syrup
  • 1 egg, beaten

  • Pre-heat the oven to gas mark 5 and lay parchment paper on a few baking trays ready for the biscuits 
  • Sift the flour, bicarbonate of soda and ground ginger into a large bowl.Rub in the butter with your fingertips until it resembles coarse breadcrumbs; stir in sugar. Beat syrup into egg then stir into flour mixture.
  • Knead the dough until smooth. Roll out to 1/2 cm thick on a lightly floured surface; stamp or cut out desired gingerbread men shapes.
  • Bake in the preheated oven until golden and puffed, about 10-12 minutes. Let them sit on the tray for a few minutes before moving to a wire rack.
  • Allow the cookies to cool completely before decorating with royal icing

Royal Icing Ingredients
  • 1 egg white
  • 225g icing sugar sifted
  • Food colouring of your choice

  • Place the egg white in a clean bowl and whisk using an electric mixer until soft peaks are formed
  • Slowly add the icing sugar into the egg whites and continue mixing for another 5 minutes until the icing has the consistency of toothpaste. 
  • Pour the mixture into a piping bag and start decorating! 


1 comment

  1. These tasted SO good! :)


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