What makes a more wonderful Christmas recipe than an old fashioned ginger biscuit. Old fashioned ginger biscuits make lovely Christmas decorations for the Christmas tree as well as edible Christmas gifts. Ginger biscuits are so easy to make, and make lots, as they are also delicious.
Prep Time: 30 minutes
Cook Time: 10 minutes
Rest the dough: 2 hours
Total Time: 2 hours, 40 minutes
Yield: Depends on size of biscuits.
Ingredients:
- 8 oz/225g unsalted butter, softened
- 6 oz/170g fine/caster sugar
- 6 oz/170g soft dark brown sugar
- 1 egg, beaten
- 12 oz/340g all purpose/plain flour
- Pinch salt
- ½ tsp baking powder
- 1 tsp nutmeg, freshly grated
- 1 tsp ground cloves
- 2 tsp ground cinnamon
- 3 tsp ground ginger
Preparation:
- In a large roomy, baking bowl, beat together the butter and sugars until light and creamy - use an electric whisk to make it easier. While still whisking, slowly add the beaten egg.
- Sift together the flour, baking powder salt and spices into another bowl then carefully stir these ingredients into the butter, sugar and egg mixture.
- Roll out the mixture to the thickness you want between two sheets of greaseproof paper, then place the whole lot in to the fridge and rest for a couple of hours, overnight if possible
- When you are ready to cook the biscuits, heat the oven to 350°F/180°C/gas 4 and grease a baking sheet with a little butter.
- Cut out different shapes for your biscuits. If you are making the biscuits to decorate the Christmas tree, make a small hole in the top of the biscuit for a ribbon. In batches, place the biscuits on the baking sheet and bake for 10 minutes in the preheated oven.An yrolled out dough, or biscuits waiting to go into the oven should be kept cold in the fridge or will go too soft.
- Once cooked, remove from the oven, carefully remove from the baking sheet, check the hole for the ribbon is still there, then leave to cool on a wire cooling tray.
