Eating it, cooking it, thinking about it

Either eating it, cooking it or plotting it

Saturday, 27 November 2010

Gingerbread biscuits

These biscuits have the virtue, if using a processor, of being very fast as well as being exactly what you'd expect from a ginger biscuit. They will keep well in a tin for up to a week. I usually make this recipe specifically to cut small chubby gingerbread men or pretty stars to top cupcakes with. Its a very fast recipe because at the end of an intensive cupcake baking session, the last thing I have the energy to do is start an unnecessarily elaborate biscuit recipe (  some methods leave dough in the fridge for an hour, some involve multiple processes) so this is the one I've developed. I have the dough made, and biscuits cut and in the oven in under 10 mins. Biscuit fact.

170g plain flour
1tsp baking powder
3/4 tsp bicarb of soda
70g butter
70g sugar ( I generally use white caster sugar)
heaped tsp ginger
half tsp cinnamon
good pinch salt ( this really makes the difference)
115g of golden syrup

With the exception of the syrup, blitz everything in the processor til rubbly crumbs. I've done this with fridge cold butter and both room temp butter, and haven't noticed a great deal of difference when it comes to the baking. If you don't have a processor, use the rubbing in method with the butter, flour and salt. Then add the sugar, bicarb, soda and spices, rubbing in again. Measure out the syrup ( I grease a large serving spoon with oil, before dipping in the tin. I always get syrup in tins. But I've seen the squeezy bottle ones too. I saw marmite in a squeezy bottle once too. Weird) into a microwaveable bowl. This is my Patented Important Step. When you have your 115g of syrup, blast it in the microwave for around 15 - 25 seconds, so its warmed ( not hot!) and loosened. Tip your other mixture into this, and then bring it all together with wooden spoon/ your hands. Bring the mixture into a flat disc shape, whatever thickness you desire, and then roll out on a surface dusted with icing sugar. Thats it. Cut into whatever shapes you want, and bake in at oven for approx 20 mins at 160 degrees. Check them after 15 mins. And remember, they should be slightly soft when they come out of the oven as they harden on cooling. I've cut these into all kinds of shapes, and have also dipped them into dark melted chocolate. Just because. Obviously decorate them however you want them, more often than not, mine are brushed with edible lustre dust as they are sat on top of a big old cupcake as it is. Oddly good with lemony crumbly white lancashire cheese . Biscuit fact 2.

1 comment:

  1. Mmmmm these look good!