Gingerbread Biscuits

Gingerbread Biscuits

We all grew up with gingerbread biscuits! Somehow, somewhere, whether it is your aunt or granny, your earliest memory of biscuits dates back to gingerbread biscuits.

And boy, make this recipe with the gingerbread biscuit cutters and children will love you! Cookie cutters are frequently everywhere to find so get started if the gingerbread biscuit cutters and not yet part of your kitchen utensils!

This recipe is a good one, and very tasty. It is that perfect in-between biscuit - not soft and not too hard to lose a tooth on!

I mostly make beautiful gingerbread hearts from this dough at The Garden Room Coffee Shop where I am currently employed. We have a wonderful cookie jar and the biscuits can be bought individually or in packets. The gingerbread biscuits go the quickest between the chocolate chip, vanilla and the oats biscuits.

And what an attraction for the kids! And then, of course, the owner of the Coffee shop, MR Thomson is also our number 1 client for the gingerbread biscuits! When I bake these at work I attract the customers from the nursery plant side to follow the smell all the way to the Coffee shop and it works!

This also makes the perfect biscuits gifts, can be hung on a Christmas tree as eatable decorations or be an everyday snack.

You can also make these gingerbread biscuits in small size or larger size, big or small.

It can turn out to be a lovely time spend with your children during school holidays and they will love you forever!

Serves: 20 or more, depending on cookie cutter seize Prep time: 20 Minutes Cook time: 60 Minutes Ready in: 80 Minutes

Nutrition: Calories 226 Carbs: 43g Protein: 4g Fat: 4g

2½ Cups flour
½ Cup golden syrup
2 eggs
100g butter
1¼ Cups sugar, plus extra for rolling
10 ml bicarb of soda
10 ml cream of tartar
25 ml ground ginger
1 pinch of salt
Pre heat the oven to 180° Celsius..
Melt the butter and sugar together on low heat until melted and let it cool down..
Add the eggs one by one and whisk until it is well incorporated..
Add the sugar and mix until it has dissolved..
Sift all the dry ingredients and add it to the egg mixture. Once again mix through thoroughly..
Place the dough in the fridge for 1 hour to rest..
Take the dough out of the fridge and make small balls. Roll down with a rolling pin on a surface sprinkled with sugar and with flour not to stick on the surface..
Cut into desired shapes eg. hearts, gingerbread men cutters. Decorate them further with icing sugar and silver balls go give the biscuits an extra creative look..
Bake in the oven for about 12 minutes or until golden brown and not too soft. .
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