Is it too early for a Christmas styled post?
Although don’t let the Christmas tree vibe fool you, this is a recipe for bonfire night too.
In fact gingerbread biscuits are a sure winner anytime of the year.
My gingerbread recipe makes a deliciously gingery biscuit that is strong enough to use in any 3D structure. Being a Christmas fanatic I’ve chosen a simple Christmas tree topped off with lemon icing to cut through the ginger.
Gingerbread Biscuits With Lemon Icing
150g dark muscovado sugar
3tbsp golden syrup
2 bulbs of stem ginger
2tsps bicarb of soda
450g plain flour
1tbsp ground ginger
FOR THE ICING
340g icing sugar
6 dessert spoons of fresh lemon juice
1. Preheat the oven to 200C/180C Fan/Gas 6 & line some baking trays with baking parchment.
2. Melt the butter, sugar and syrup in a heavy bottomed pan over a gentle heat until melted. Meanwhile weigh out the dry ingredients into a bowl and leave to one side.
3. Once all melted together, tip the wet ingredients into the dry ingredients. Toss in the chopped up stem ginger bulbs and mix together to form a dough.
4. Turn the biscuit dough out onto a floured surface and roll out to form a disc approximately 5mm thick. Cut out your shapes and place onto the baking trays.
5. Pop into the oven for 10-12 minutes, until a nice even colour. Leave to cool on the baking trays for a few minutes to firm up before transferring to a wire rack to cool completely.
6. Meanwhile make the icing by combining the icing sugar and fresh lemon juice into a bowl and giving a good beating.
7. Top the biscuits with the icing and enjoy as they are or create a 3D structure.
TIP: If making a 3D structure like mine, you may want to group the smaller cut out pieces together and bake 1-2 minutes less.
There’s nothing like a cup of coffee and a festive gingerbread biscuit!