Gingerbread Biscuits 🎄

Not sure why gingerbread biscuits are associated with Christmas but they are fun and easy to make.  Make sure the dough is well chilled.  Work quickly before the dough becomes too soft and difficult for the cut biscuits to stay in shape when transferring them to the baking tray.  I like these deliciously spicy biscuits plain without the sugary decorations.   Wrapped in cellophane bags decorated with Christmas ribbons, they make lovely gifts for family and friends.  Hang some up on the Christmas tree for the children, keep some in the biscuits tin and enjoy them with a cup of tea this festive season.  The dough can be made in advance and refrigerated or frozen until ready to be used.  While they are best eaten fresh from the oven, they can be stored in an air-tight container for up to a week.

Makes about 20 biscuits

 

INGREDIENTS  

• 125g / 4½oz unsalted butter, softened, at room temperature
• 100g / 3½oz brown sugar
• ½ cup golden syrup
• 1 egg, separated
• 375g / 13¼oz plain flour, plus extra for flouring the work surface
• 1 tablespoon ground ginger
• ½ teaspoon ground cinnamon
• ½ teaspoon ground clove
• 1 teaspoon bicarbonate of soda
• ¼ teaspoon sea salt

METHOD

1. Line 2 baking trays with baking paper.
2. In a bowl, beat softened butter and sugar with an electric mixer until pale and creamy.
3. Add the golden syrup and egg yolk and beat until combined.
4. Stir in the flour, ginger, cinnamon, clove, bicarbonate of soda and salt.  When the ingredients are well combined, turn onto a lightly floured surface and knead until a smooth dough is formed.
5. Cut the dough into 2 equal halves and press each into a thick disc.  Cover each disc with plastic wrap and place in the fridge for 2-3 hours to firm up.
6. Take out one disc from the fridge.  Place the disc between 2 sheets of baking paper and roll the dough out with a rolling pin until about 6 mm / ¼" thick.  The dough will be quite stiff to begin with, but will become more pliable as you progress.  Flip and rotate the dough sandwiched between the baking papers every so often as you roll to smooth out any wrinkles and cracks.
7. Use 9cm / 3½" biscuit cutters to cut out various shapes.  Press down firmly to cut all the way through.  Peel off excess dough from around the shapes.  Re-roll the scraps until all the dough is used up.  At any point during the rolling/cutting process when the dough is getting too soft, you can wrap it back up and refrigerate for a little while to make it easier to work with.
8. Transfer the shapes carefully to the prepared tray using a palette knife or a large kitchen knife.   Place them about 3cm / 1¼" apart.
9. Bake in a preheated 180°C/350°F oven for 10 minutes or until golden brown.  Remove from oven and transfer to a rack to cool completely.
10. Repeat Steps 6-8 with the remaining disc.