Now that we are officially just a month away from Christmas (!!), I can happily start baking and sharing my recipes for my favourite time of the year. No Christmas season is complete without at least one batch of gingerbread biscuits.
I feel as though gingerbread is often either loved or hated. This recipe, however, can convert those most against gingerbread. Leaving molasses out of the equation, these cookies are light in colour, with a very slight spiced flavour, making them even easier to reach for again, and again, and again, until they're all gone.
This recipe will make around 24-30 gingerbread biscuits.
Ingredients
165gr unsalted butter, softened
100gr brown sugar
1/2 cup golden syrup
1 egg
500gr flour
1 tspn bicarbonate of soda
2 tspn ground cinnamon
2 tspn ground ginger
1 tspn ground cloves
1 tspn ground nutmeg
1 1/2 tspn vanilla essence
Zest of 1 large orange
Icing (optional)
8tbsp icing sugar
Juice of 1/2 a large orange
Method
1. In a large bowl, beat the butter, brown sugar, and golden syrup until light and fluffy.
2. Add the egg and mix to combine.
3. Add half the flour and beat until well incorporated.
4. Add the rest of the flour, the bicarbonate of soda, spices, vanilla, and orange zest. Knead until a smooth ball forms.
5. Split the dough in half and cover with plastic wrap. Freeze for 30 minutes, or refrigerate for 2 hours or overnight.
6. When ready to bake, preheat the oven to 180 degrees celsius.
7. Once the dough has chilled, roll it out onto a floured surface. The dough should be around 3-5mm thick, depending on your preference. These will puff up slightly in the oven, so do keep in mind.
8. Cut out shapes using cookie cutters and place on a lined baking sheet.
9. Bake in a preheated oven for 12-15 minutes, or until the edges are slightly golden in colour. The cookies will remain soft and chewy in the centre.
10. If decorating, mix together the icing sugar and orange juice until well combined. Place in a piping bag and decorate as you wish. I personally prefer keeping things quite simple!
Recreating this recipe? Tag me on instagram @juliawgr!
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