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To finish

Nutrition: per serving

  • kcal119
  • fat4g
  • saturates2g
  • carbs20g
  • sugars11g
  • fibre0g
  • protein2g
  • salt0.18g
    low

Method

  • step 1

    Heat the sugar, golden syrup and butter until melted. Mix the spices and flour in a large bowl. Dissolve the bicarbonate of soda in 1 tsp cold water. Make a well in the centre of the dry ingredients, add the melted sugar mix, egg and bicarbonate of soda. Mix well. At this stage the mix will be soft but will firm up on cooling.

  • step 2

    Cover the surface of the biscuit mix with wrapping and leave to cool, then put in the fridge for at least 1 hr to become firm enough to roll out.

  • step 3

    Heat oven to 190C/170C fan/gas 5. Turn the dough out onto a lightly floured surface and knead briefly. (At this stage the dough can be put into a food bag and kept in the fridge for up to a week.) Cut the dough in half. Thinly roll out one half on a lightly floured surface. Cut into shapes with cutters, such as gifts, trees and hearts, then transfer to baking sheets, leaving a little room for them to spread. If you plan to hang the biscuits up, make a small hole in the top of each one using a skewer. Repeat with remaining dough.

  • step 4

    Bake for 8-10 mins until they darken slightly. If the holes you have made have closed up, remake them while the biscuits are warm and soft using a skewer. Cool for a few mins on the baking sheets, then transfer to a wire rack to cool and harden up completely.

  • step 5

    Break up the chocolate and melt in the microwave on Medium for 1-2 mins, or in a small heatproof bowl over simmering water. Drizzle the chocolate over the biscuits, or pipe on shapes or names, then stick a few silver balls into the chocolate. If hung up on the tree, the biscuits will be edible for about a week, but will last a lot longer as decorations.

Recipe from Good Food magazine, January 2010

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Comments, questions and tips (36)

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Overall rating

A star rating of 4.2 out of 5.49 ratings

Emma Neads

question

When you say butter, what type, salted or unsalted??? Thanks

marymullany35679781

tip

Lie some clingfilm over the dough before rolling out. Makes a rolling out so easy!

marymullany35679781

As recommended in other comments I doubled the ginger and cinnamon: this gives a lovely kick to these biscuits.

cm26713

tip

Really easy to make. I used sort brown sugar. I left the mixture to cold then put it in the fridge for about 2hrs. Now, if you like your cookies chewy then roll them thicker, if crunchy thinner. I cooked mine for 10mins. Otherwise they taste more like ginger cookies than cinnamon and ginger. You…

20kacperwitkowski27907

thanks

tom.capewell.tcjM4NQLnk

tip

We suggest using light brown sugar not dark brown sugar we also recommend putting the skewer back through the holes after cooking

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