GINGER AUTUMN BISCUITS

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One of the most important things to do at this time of year is to make sure that the biscuit jar is well-stocked. We have an excessively large glass cookie jar in our kitchen and sadly it's been empty for months, it was time to change that. 

I decided to make a batch of gingerbread biscuits that we could snack on whilst running out the door or for when a 'just in from work' pick-me-up was needed. The recipe is incredibly simple and you can easily double up to make as many biscuits as you like. 

HERE'S WHAT YOU WILL NEED: 

12oz Plain Flour

1tsp Baking Powder

2tsp Ground Ginger

1tsp Cinnamon

4oz Butter 

6oz Soft Brown Sugar

One Egg 

4tbsp Golden Syrup 

Sift the flour, baking powder, ginger and cinnamon into a large bowl. Add the butter and crumble with your fingers into the flour mixture to create a mix that resembles breadcrumbs. Stir in the sugar with a wooden spoon. 

Beat the egg with the golden syrup and add to the mixture, combine well. Tip the dough onto a lightly-floured surface and knead briefly. Wrap in clingfilm and leave to chill in a fridge for around 15 minutes. Meanwhile preheat the oven to 180C. 

COOKIE ACCESSORIES 

 

Remove the dough from the fridge and roll out to around 0.5cm in thickness. Using cutters of your choice, cut out shapes and place on a non-stick baking tray. Repeat the process until you've used all of your dough. 

Bake in the oven for roughly 15 minutes or until golden brown. Leave on a cooling rack for 10 minutes and enjoy on a cosy night in.