This is my favourite biscuit recipe everrr – they taste so good and you seriously cannot go wrong. It uses the classic spices of cinammon and ginger, so the biscuits are inbetween rich spicy biscuits and sweet sugarcookies. Basically they’re great – iced or not.
HOW TO MAKE FESTIVE GINGER BICSCUITS
Ingredients (makes around 30 regular sized biscuits):
For the biscuits:
-350g plain flour
-1½ tsp ground ginger
-½ tsp ground cinammon
-1 tsp bicarbonate of soda
-100g chilled butter or margarine
-175g light muscovado sugar
-1 medium egg
-2 tbsp golden syrup
For the royal icing:
-500g royal icing sugar
You will also need:
-festive cookie cutters
-piping bags (or plastic sandwich bags), and piping nozzles with small circular tips
For the biscuits:
1.Heat the oven to 180°C (fan 160°C, 350°F, gas mark 4). Line two baking trays with baking paper.
2.Sift the flour, ginger, cinammon and bicarbonate of soda into a large mixing bowl.
3.Cut the butter/margarine into chunks and stir it in so that it is coated with flour.
4.Using your fingertips, rub the chunks of butter/margarine into the flour until the mixture looks like fine breadcrumbs.
5.Stir in the sugar.
6.In a small bowl, beat together the egg and the golden syrup. Add this eggy mixture to the flour and mix everything together.
7.Squeeze the mixture until a smooth dough is formed. Add a drop of milk if it is too crumbly. Cut it in half.
8.Roll out one half of the dough on a lightly floured surface. Cut out the biscuits and place them on a tray. Repeat with the other half of the dough.
9.Put the biscuits in the oven and bake for 12-15 minutes or until dark golden.
10.Leave the biscuits to cool on the trays for a few minutes before transferring them onto a wire rack.
For the royal icing decoration:
1.Pour about 35ml of the water into a bowl and add the royal icing sugar. Whisk it together with the electric whisk, starting slowly and gradually increasing to a higher speed.
2.Add the remaining water until it reaches a thick consistency, and beat the icing until it stands in soft peaks.
3.Split the icing into three small bowls, and dye two of them with red and green food colouring. Put a couple of spoonfuls from each of the bowls into prepared piping bags, and close the bags with elastic bands to stop them from getting messy. Rest the piping bags in a glass so that any icing that comes out of the nozzles when you re not using them is caught. This icing will be your ‘outline’ icing.
4.Add a few drops of water to the remaining icing in the bowls so that it is runnier than your outline icing. This will be your ‘flood’ icing. (You do not have to put it into piping bags – I just spoon it onto the biscuit with a teaspoon when I need it then spread it out with a toothpick).
5.Now decorate the biscuits however your heart desires! But if you are in need of some inspiration, here are some ideas/tips:
To add some simple white details to the biscuit, first outline it with outline icing. To achieve smooth and straight (not wobbly) lines, start from a comfortable point and slowly pipe round, making sure to leave a small edge. Have the piping tip slightly above the biscuit so that the icing can fall onto the biscuit smoothly. Hold the piping bag with both hands in order to steady it. If it goes wrong – don’t worry – just scrape it off carefully with a butterknife and try again. Your technique will improve as you go along. Add some embellishments onto the biscuit with more outline icing if you wish.
To make a fairy light design, pipe curved lines onto the biscuit with white outline icing and before it dries drag small lines down from each line with a toothpick. Then pipe small dots of alternating red and green onto the ends of these small lines. If your piping tip is too wide to create the small dots, you can use a toothpick to pick up the icing and dot it on instead.
To make a filled icing decoration, first outline the biscuit using outline icing. Wait a few minutes for this to dry, and then carefully place a small amount of flood icing into the centre of the biscuit with a teaspoon. Now guide the icing into all the areas of the biscuit using a toothpick. Wait for this to completely dry before adding embellishments on top.
I wrote a lot. Who knows if anyone has read this far or if they’ll try the recipe but if they do, happy baking to them