Top Food Blogs

Thursday, 5 December 2013

Gingerbread Christmas Biscuits

I just love all the delectable food items on sale at Christmas time. Does it allow one to indulge, just because its Xmas ?
I can't answer that question for all of you,  but for me its a good excuse .
There are so many tempting delights in the shops. Panforte, chocolates, rum balls, muscatels, little biscuits in a variety of Christmas shapes, glace fruit, puddings of all sorts and everything is packaged so beautifully to entice the purchaser.
Jacqui and I have just done our annual day chopping and marinading for the Christmas cakes.
I have made some tomato relish and hope to do some chutney, given the time.
I love a gingerbread cookie and although readily available, often at great expense, I decided to make some myself, this year. Sprinkle with icing sugar or ice and decorate.
Not having a Christmas tree cookie cutter on hand, I used a star instead. Of course you can use a gingerbread man, heart or any shape you desire.
These are a lovely fun thing to make with small children.

125 grams butter
1/2 cup firmly packed brown sugar
1/2 cup golden syrup
1 egg
3 cups plain flour
1/2 cup self raising flour
1 teaspoon bicarb soda
11/2 tablespoons ground ginger
2 teaspoons mixed spice
1 teaspoon ground cinnamon

Preheat oven to 175C
Place the butter and the brown sugar into a saucepan on the stovetop and melt, making sure the sugar is  totally dissolved. Put aside to cool slightly.
In a large bowl mix the egg and golden syrup into the melted butter mixture .
Sift the flour, bicarb and spices into the butter mixture to form a dough. If you feel you need to add a little extra flour do so at this point but gradually. The mixture needs to sit for an hour before using.
Place a piece of baking paper over the dough and roll to approx 5 cm thick and cut into your desired shape.
Place on baking paper lined trays into the oven for about 10 mins.
When cool sprinkle with icing sugar, or make an icing using just icing sugar and a little milk so it is slightly runny and easy to use.


No comments:

Post a Comment