Easy gingerbread biscuits
These gingerbread biscuits are really easy to make and yummy to eat. You and your kids can decorate them according to your liking – you can use chocolate or icing pens, glitter, fondant, butter-cream, desiccated coconut – or just dust with icing sugar. They’re not only delicious snacks but make lovely gifts, decorations and party food. The dairy-free version works well too!
Ingredients
Method
- Heat the butter, sugar and syrup in a saucepan until the sugar melts. Turn off the heat.
- Mix the flour in a mixing bowl with the spices.
- Mix the baking soda with 1 tsp water.
- Beat the eggs slightly.
- Make a well in the middle of the flour mixture, then add the sugar syrup, eggs and baking soda. Mix gently with a wooden spatula, then rest in the fridge, covered, for about an hour.
- Knead the dough on a lightly floured board. If the dough is still too soft, put it back to the refrigerator for a bit longer (see Tips).
- Preheat the oven to 190°C.
- Make two balls from the dough and roll each out to a 5mm thick pastry. Using Christmas motif cutters, stamp out shapes. Re-roll any leftover dough and press out more cookies.
- If you want to hang the biscuits on the Christmas tree, then using a straw push out holes on the top of each biscuits (at least 1 cm in from the edge)
- Place the cookies on non-stick or lined baking trays and bake until golden, for about 10-12 minutes.
- Leave to cool on a wire rack.
- Decorate them when completely cooled.