Get extra festive this season by putting your baking skills to the test and making your very own gingerbread biscuits. Fill your home with the irresistible aroma of freshly baked gingerbread biscuits this Christmas in July. Shop pantry staples, butter and eggs from Queen Victoria Market Online and create festive treats perfect for decorating, sharing and gifting.
Serves 12
Ingredients
- unsalted butter, softened
- (½ cup brown sugar
- 160 ml golden syrup
- 1 tsp vanilla extract
- 2 ½ cups plain flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp bicarb soda
- Cookie cutters of your choice
Icing
- 1 ½ cups icing sugar
- 25 ml boiling water
- food colouring of your choice
Method
- Use an electric mixer to beat the butter and sugar on medium speed for approx. 3 minutes. When creamy, add the golden syrup and vanilla and beat until combined.
- Sift flour, cinnamon, ginger and bicarb soda then add to the butter mixture. Beat on low speed until the mixture resembles a soft dough. Divide the dough into 2 halves. Shape each dough ball into a disc, wrap and leave in the fridge for 1 hour.
- Preheat the oven to 140°C (fan-forced). Line two large oven trays with baking paper.
- Lightly coat your rolling pin with flour and take one portion of dough out of the fridge. Roll on a lightly floured surface to approx. 5mm thick. Use your cookie cutters to cut out shapes and then transfer the shapes to your oven trays. Repeat the process with the remaining gingerbread dough portion.
- Bake your gingerbread biscuits in a preheated oven for approx. 12-15 minutes – when the biscuits look like they’re starting to brown. Cool your gingerbread before handling on the trays.
Icing Sugar
- Sift the icing sugar into a large bowl. Slowly add 30 ml of the boiling water and mix until smooth. If you plan on using a variety of colours, divide the icing among a number of bowls and add your food colouring.
- Use a piping bag to decorate your gingerbread biscuits however you like.
