Sunday a week and a half ago I gave up trying to do anything off my main todo list and just concentrated on Christmas stuff. So once the house was clean I felt relaxed enough to make some gingerbread biscuits.
I dug out the recipe given to us when we used to make gingerbread houses at church. Then halved it. This is the full recipe, which I might do one day to make an actual gingerbread house.
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Ingredients |
Method |
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250g butter 1 packed cup brown sugar 2 tbsp cinnamon 2 tbsp ginger 1 cup golden syrup 2 eggs 1 ½ tsp baking powder 5 ½ cups plain flour |
Cream the butter, sugar and spices together until fluffy Add golden syrup and eggs and beat until thoroughly blended Mix the baking soda into the flour and add to the creamed mixture Blend until you have a ball of smooth dough Wrap tightly in plastic wrap and chill overnight Roll the dough to 1/8" to 1/4" thick on a floured surface and cut to shape Bake on back of a heavy-duty cookie tray Bake at 180C Biscuit and small pieces 7-10 minutes, larger pieces 12-15 minutes Remove from tray while still warm, cool on a cooling rack |
So this is the butter, suger and spices mixed up
Then with golden syrup and an egg (remember we're halving things)
I didn't chill the dough cause who has time for that crap. Yeah dumb idea, it's super soft and sticky when it's warm. I ended up putting it in the freezer while I was working on other biscuits.
I was a bit dubious about using the back of trays. I really don't think it makes much difference. I think having a little flour on the tray would help them not stick though.
The first batch I did for 7 minutes and they were fine. Others I did for 10 minutes. Also fine.
I bought this writing icing for the black - to replace licorice when making cakes from the Women's Weekly Children's Birthday Cake book.
The white was great. The green was like a gel rather than icing. Not great but still mostly worked ok. The red was terrible - it was quite liquid and went everywhere.
Fun times!
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