Christmas Ginger biscuits. Sally Abé serves up a fantastic gingerbread recipe, perhaps the quintessential Christmas biscuits. You can cut the dough into any shapes you like, be it classic gingerbread men, Christmas trees or hearts - the choice it yours. These simple Christmas biscuits don't only taste amazing, but are also really easy to make, making them a great recipe for the little ones in the family too. Tender gingerbread cakes, plus gingerbread cookies that are perfect for decorating as gingerbread people, gingerbread houses, or just making the Christmas season more spicy. Finely grate the orange over a saucepan.
Add the Stork, brown sugar and syrup to the orange zest and cook, stirring over medium heat until the sugar has melted.
Gingerbread has been a part of the Christmas and Winter Feasts since medieval times especially in Western Europe and remains popular today.
These Christmas gingerbread biscuits have a delicious ginger and cinnamon flavour and a great snap.
You can cook Christmas Ginger biscuits using 8 ingredients and 12 steps. Here is how you cook it.
Ingredients of Christmas Ginger biscuits
- Prepare 100 grams of butter cubed.
- Prepare 1 1/2 tbsp of ground ginger.
- It's 1 knob of fresh ginger finely grated.
- Prepare 100 grams of golden syrup.
- You need 1 of egg yolk whisked.
- It's 250 grams of self raising flour.
- It's 1 tsp of bicarbonate of soda.
- Prepare 75 grams of soft brown sugar.
Cut with Christmas shaped cutters these cookies look fabulous hanging on the Christmas tree. Add egg and vanilla and beat until combined. Using cutters, cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them. For decorations, use a skewer to make a small hole in the top of each biscuit.
Christmas Ginger biscuits instructions
- Set the oven temperature to 170 degrees. Cube the butter, throw it in a saucepan. Next put in the sugar..
- Grate the fresh ginger, add that to the pan and then the golden syrup..
- Turn on the heat to a medium setting so it softens and melts the mixture..
- Meanwhile in bowl, add the ground ginger, flour and bicarbonate..
- In a separate bowl, add the egg yolk and whisk it with a fork..
- Add the egg to the flour and mix well..
- Once the syrup mixture is melted, stir and leave to cook, to speed up the process, you can put the pan in cold sink of water..
- Once it’s cooked slowly add it to the flour..
- Keep stirring until smooth..
- Line a large baking tray with baking paper. I used a tablespoon measure to scoop out equal quantities of the mixture! It makes approximately 20 biscuits. Roll them into a ball and place on to the baking tray..
- Bake them in the oven for 8 to 10 minutes..
- Allow them to cool and serve !.
Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Ginger biscuits are one of Britain's favorite biscuits and we have been eating them for centuries. They make the perfect partner to a hot cup of tea as once cooled after cooking, they become super-hard, so the perfect dunking biscuit. The ginger in the biscuit is also lovely for soothing a tummy upset, especially one associated with car sickness.