Christmas Gingerbread Biscuits.
Is it even Christmas if you don’t bake gingerbread biscuits?
They’re super fun to decorate and make your house smell amazing during and after baking them! Our home smelt like gingerbread for a good few days – it was lovely and festive. I LOVE gingerbread biscuits and thankfully, so does Kieran (he usually doesn’t eat sweet treats and bakes…). I basically followed this recipe with a few little tweaks.
- 145g unsalted butter (room temperature)
- 150g dark brown sugar
- 200g black treacle
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 437g plain flour
- 1 teaspoon bicarbonate of soda
- ½ teaspoon salt
- 1 tablespoon ginger extract
- 1 tablespoon ground cinnamon
- Optional: icing to decorate
- Use a hand-held mixer (the original recipe says to use a paddle attachment, but who has one of those?! So I used the standard attachment and that worked fine) and beat the butter in a large bowl until smooth and creamy.
- Add the brown sugar and black treacle and mix on a medium-high speed until combined and creamy. Next, beat in the egg and vanilla on high speed. Apparently the butter may seperate and this is ok, that didn’t end up happening to me though.
- Whisk the flour, bicarbonate of soda, salt, ginger and cinnamon together in a seperate bowl. Then slowly mix into the wet ingredients until combined. The dough should be quite thick and slightly sticky.
- Divide the dough in half and wrap in cling film, then pat down to create a disc shape. Chill your dough for at least 3 hours and up to 3 days. I chilled mine overnight!
- Preheat your oven to 180°C and line your baking trays with baking paper.
- Grab your chilled biscuit/cookie dough out of the fridge and generously flour your work surface, hands and your rolling pin. Continue to flour throughout this process as the dough does stick to your surface! Roll out as thick or as thin as you like (I rolled them out quite thin and ended up making 40 biscuits! Plus the biscuits kept their shape) and cut into your desired shapes. I opted for gingerbread men of course, and Christmas trees. Place shapes on your prepared baking paper.
- Bake your biscuits for about 8-10 minutes (depending on the thickness of them, I baked mine for 8 minutes).
- Allow your biscuits to cool before decorating them! I used Pinterest for inspiration and also the original recipe.
I’m so happy with how my gingerbread biscuits turned out – I never knew I could decorate/ice like that. The white icing definitely stands out really well, as do the red and green festive colours too. Props to those that ice biscuits for a living, it really hurts your wrists!
Have you made gingerbread biscuits?