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