Gingerbread Biscuits

A classic Christmas bake that is perfect for sharing and decorating. These Gingerbread Biscuits are flavoured with festive spices and molasses; crunchy on the edges and chewy in the middle, they can become very addictive. I hope you enjoy these biscuits as much as we do in our family!

 

Gingerbread Biscuits

Prep Time 1 hr 15 mins
Cook Time 10 mins
Total Time 2 hrs 25 mins
Course Biscuits, Cookies

Ingredients
  

  • 125 g Unsalted butter (softened to room temperature)
  • 175 g Dark brown sugar
  • 1 Egg
  • 80 g Black treacle/ Molasses
  • 3/4 tsp Vanilla extract
  • 350 g Plain flour
  • 1 tsp Baking soda
  • 1 tsp Ground cinnamon
  • 1 tsp Ground ginger
  • 1/2 tsp All spice
  • 1/4 tsp Ground cloves
  • Pinch of salt

For the royal icing

  • 350 g Icing sugar
  • 15 g Egg whites/ Egg white powder
  • 4-5 tbsp Cold water

Instructions
 

  • In a stand mixer fitted with a paddle attachment, beat the butter and dark brown sugar until smooth and creamy. Scrape down the sides as needed.
  • Add in black treacle/molasses and vanilla, and crack in an egg as well. Beat the mixture together for 2 minutes until smooth.
  • In another bowl, whisk together plain flour, baking soda, ground cinnamon, ground ginger, all spice and ground cloves, along with a pinch of salt. Add this mixture to the wet ingredients and combine till a dough comes together. The dough will be a bit sticky, that's okay, just dust some flour in your hands and bring the dough together into a disk shape and wrap it in cling film and refrigerate for 1 hour.
  • Preheat the oven to 170 C. And line baking trays with parchment paper.
  • Dust the worktop with flour. Roll out the dough to about 1/4th of an inch and using a cookie cutter, cut out your desired shapes. Place the cut out shapes an inch apart from each other on the baking tray. Re-roll the scraps and repeat the process again to cut out the shapes.
  • Bake the biscuits for 10-11 minutes. Allow the biscuits to cool on the tray for 2 minutes before moving to a wire rack to cool completely.

For the royal icing

  • Whisk together icing sugar and egg whites. Add in water one tablespoon at a time till you get a smooth and flowy consistency to pipe. If you want to add food colouring, then divide the icing to different containers and add it at this stage.
  • Transfer the mixture into piping bags and snip off a tiny bit at the end. Decorate the gingerbread biscuits as desired.

Notes

These biscuits will stay fresh in an air tight container for up to a week. 

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