Gingerbread biscuits

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gingerbread biscuits
20 Item

Spiced with ginger, cinnamon and clove these sweet gingerbread biscuits can be cut into a variety of shapes and decorated with icing and cachous.


Royal icing (1 quantity)


1.Preheat oven to 180°C (60°C fan-forced), grease and line oven trays.
2.Combine butter, sugar and golden syrup in small saucepan, stir over low heat until smooth. Cool 5 minutes.
3.Sift flour, spices and soda into large bowl, add butter mixture, egg and extract, stir until combined.
4.Knead dough on floured surface until smooth. Roll dough between sheets of baking paper to 5mm thickness, refrigerate 10 minutes.
5.Using round-heart-and star-shapped cutters, cut out shapes from dough, place on trays.
6.Bake about 10 minutes or until browned. Cool on trays.
7.Meanwhile, make royal icing. Beat egg whites in small bowl with electric mixer until frothy, gradually beat in sifted icing sugar, a tablespoon at a time, until stiff peaks form. Tint icing as desired. Keep icing covered with a damp cloth, or enclosed tightly in plastic piping bags, the icing will develop a crust once it’s exposed to the air.
8.Decorate biscuits by spreading or piping with royal icing, decorate with cachous.

To make a quick piping bag, snip off a corner of a small plastic bag.


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