Friday, December 19, 2008

Gingerbread biscuits

This ginger biscuit recipe comes from The Usborne Big Book of Christmas Things to Make and Do.

350g plain flour
2 teaspoons ground ginger
1 teaspoon of bicarbonate of soda
100g of butter or margarine
175g soft light brown sugar
1 medium egg
4 tablespoons golden syrup

  1. Sift the flour, ground ginger and bicarbonate of soda together. Add the butter or margarine, cut into small chunks.
  2. Rub the butter into the flour until it is like fine breadcrumbs, then stir in the sugar.
  3. Break the egg into a bowl, add the syrup, beat well and stir into the flour.
  4. Mix well until it comes together into a ball (add a little more syrup if necessary), then knead thoroughly on a floured surface until you have a smooth dough.
  5. Divide the dough into halves, roll out one half until about 5mm thick, cut into shapes with cookie cutters, and place on a baking sheet, lined with greaseproof paper.
  6. Bake at 190 C for 12 to 15 minutes, and cool on a wire rack.

If you want to paint them, then simply add some food colouring to a little egg yolk, and paint.

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