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Hanging Gingerbread Biscuits

by Matthew Cullum

Ingredients

for 30 biscuits

  • 1 cup
    butter, softened (225 g)
  • 1 ½ cups
    light brown sugar (340 g)
  • 1 egg
  • 2 ¾ cups
    plain flour (340 g)
  • 1 teaspoon
    baking powder
  • ½ teaspoon
    salt
  • ½ teaspoon
    nutmeg
  • 2 teaspoons
    cinnamon
  • 3 teaspoons
    ground ginger
  • white chocolate, or icing to decorate

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Preparation

  1. Beat the butter and brown sugar together until fully mixed.
  2. Add 1 egg and mix until smooth. Set aside.
  3. Sift together the flour, baking powder, salt, and spices into a large bowl.
  4. Add the butter mixture made earlier and incorporate until a stiff dough is formed.
  5. Roll out between two pieces of clingfilm until about 3 mm (⅛ inch) thick. Refrigerate for 30 minutes.
  6. Preheat oven to 350°F (180°C).
  7. Cut out the shapes you would like with a cookie cutter and place on a baking tray lined with paper.
  8. Use a small cocktail stick to create a small hole in each biscuit for the ribbon.
  9. Bake for 8-10 minutes until golden brown. Cool on the tray for two minutes, opening up the hole again if closed while baking.
  10. Transfer to a wire rack and let cool completely.
  11. Decorate with chocolate or icing sugar, and use string/ribbon to hang off your tree.
  12. Enjoy!
 

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