This recipe makes gingerbread biscuits with a subtle mix of flavours.
The gingerbread is rolled a little thicker so that you get a nice crumbly inside - if you want thin and crunchy then when rolling out aim for about 0.5cm thickness.
Cooking Time
Prep: 20 mins
Cooking: 15 mins
Total: 35 mins
Categories
Snacks
Ingredients
- 350g Plain Flour
- 1 tsp baking soda/bicarbonate of soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 110g butter
- 175g light soft brown sugar
- 1 egg
- 5 tbsp butterscotch golden syrup
Method
- Sift the flour, ginger and cinnamon into a mixing bowl
- Add the baking soda and stir until well mixed
- Add the butter
- Pinch together until the mixture resembles breadcrumbs
- Sift in the sugar and stir it in
- Crack the egg into another bowl
- Add the golden syrup to the egg
- Lightly beat the mixture
- Add the egg mixture to the flour mixture
- Stir until the mixture turns into a sticky dough
- Spread some flour on a surface and coat your hands
- Scoop the dough mixture out and press it into a bowl
- Knead lightly
- Set the oven warming to 180c
- Put back in the bowl, cover with a tea-towel and put in the fridge for 15 mins
- Line two baking trays with baking paper/tin foil and lightly grease
- Retrieve the dough from the fridge and then roll it out to about a 1cm thickness
- Use round cutters to cut out biscuits and put them on the tray, until the mixture is all used up
- Bake in the oven for 12-15 mins
- Leave to cool on a cooling rack for 10 mins
Keywords
biscuits, ginger, gingerbread, butterscotch,
