Jolly Gingerbread Biscuits

December 2, 2015

Fresh pine trees and warm gingerbread – there’s nothing like the smell of Christmas!.

Sprinklers on freshly cut lawn, the piney smell of the Christmas tree and the spicy, treacly aroma of gingerbread. Christmas is well and truly in the air

As soon as these Jolly Gingerbread Biscuits hit the oven, you will be hit with a wave of Christmas nostalgia as strong as the St Agnes brandy your Mum used to pour a little too generously into the brandy custard.

Beautiful to eat and admire, these biscuits have become an annual fixture on my Christmas baking list. They keep well and make wonderful gifts.

Whack on the oven, throw on some Bublé and fill your home with the joyous smell of Christmas!

This recipe makes about 30 biscuits. I like to double the recipe – keep some and wrap the rest up to give away to friends, visitors and hosts throughout the party season. (Double recipe pictured.)

You will need:

Biscuits

  • 60g butter
  • ½ cup brown sugar
  • ¾ cup golden syrup
  • 1 egg, lightly beaten
  • 3 cups plain flour
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground cloves
  • ½ tsp mixed spice
  • ½ tsp nutmeg

Royal Icing

  • 1 egg white
  • 2 ¼ cups icing sugar
  • 1 Tbsp water
  • Silver cachous to decorate

Method:

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Combine butter, sugar and syrup in a pan. Stir over medium heat until sugar has dissolved and butter has melted (do not boil). Allow to cool for 10 minutes (put it in the fridge to speed things up).

Meanwhile, combine sifted flour and spices in a mixing bowl.

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Once the butter and sugar mixture has cooled slightly, stir into flour mixture. Add egg. Stir until combined.

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Turn dough onto a floured surface. Knead until smooth. Cover with plastic wrap.  Refrigerate for 10 minutes.

Meanwhile, preheat the oven to 180 degrees Celcius (fan forced).

Roll out dough between two sheets of baking paper.

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Grab your Christmas cutters and cut away. Place dough on a lined baking tray.

(For best results, recruit Ben from the Christmas Tree Truck to assist J)

Bake for 6 minutes, or until slightly firm to touch. You want them to be soft in the middle and crisp on the edges. The biscuits will crisp as they cool – so be careful not to overcook.

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As the biscuits cool, make a start on the royal icing.

Using an electric or hand whisk, whisk the egg whites until white and fluffy. Gradually add the icing sugar, whisking as you go until soft peaks form. If the mixture is too stiff, add water to loosen.

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Spoon icing into a piping bag (I use a Glad bag and cut a very small hole in the corner).

Pipe icing onto each biscuit and decorate with cachous. Be quick with the cachous, as the icing will dry hard and fast.

Allow to set for a couple of hours.

Store in an airtight container or wrapped tightly into cellophane gift bags. Biscuits will keep well for up to 6 weeks.

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