Gingerbread Biscuits

Directions

Step 1

Preheat oven to 180C. Line 2 oven trays with baking paper.

Step 2

Beat butter, sugar and golden syrup in a bowl with electric mixer until pale and creamy.

Step 3

Add egg yolk and beat until just combined. Sift flour, Bi-Carb, ginger, cinnamon and cloves into mixture. Use a wooden spoon to combine.

Step 4

Turn onto a lightly floured surface. Knead until smooth. Roll out dough to approximately 5mm thick. Use gingerbread cutters to cut out shapes. Place on prepared trays. Bake for 10-12 minutes or until lightly golden.

Step 5

Remove from oven and cool.

Step 6

TO MAKE ROYAL ICING: Sift icing sugar into a small bowl. Add lemon juice and egg white to form a firm paste. Place in a piping bag fitted with a 1mm nozzle. Pipe icing onto biscuits. Set aside for 1 hour to set.

Tips

Don’t have a piping bag? Use a snap lock bag instead and just cut one of the corners. Store in an airtight container for up to 2 weeks.

Ingredients

125g unsalted butter, softened
1/2 cup brown sugar
1/2 cup golden syrup
1 egg yolk
2 1/2 cups plain flour
1 tsp McKenzie's Bi-Carb Soda
2 tsps McKenzie's Ground Ginger
1 tsp McKenzie's Ground Cinnamon
1/2 tsp ground cloves
ROYAL ICING:
1 1/2 cups icing sugar
1 tsp lemon juice
1 egg white

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Gingerbread Biscuits

Related Products

McKenzie's Ground Ginger 40g

McKenzie's Bi-Carb Soda 500g

McKenzie's Ground Cinnamon 40g

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