Learn how to make simple gingerbread biscuits with this easy, soft ginger biscuit recipe without molasses.
These little cookies are a taste of the festive season. This is a traditional recipe and the cookies come out crunchy on the outside and soft in the middle. Perfect to eat as they are, or they can be further decorated if you wish. Super fun to make, and can be bundled up as a delicious and thoughtful gift for your loved ones!
Wet Ingredients
25g butter
50g brown sugar
80g golden syrup
Dry Ingredients
125g flour
40g self raising flour
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp bicarbonate soda
1 egg yolk
Method
Preheat oven to 180 degrees Celsius and line a baking tray with baking paper.
Combine the butter, brown sugar and syrup in a saucepan. Over a low heat, cook and stir for about 5 minutes or until the butter melts, sugar has dissolved and the mixture is smooth. Transfer to a bowl and set aside to cool. In a seperate bowl, combine both the flours, spices, bicarbonate soda. Whisk the dry ingredients. Then add the egg yolk, stir into mixture and add cooled syrup mixture. Stir again to combine all ingredients. Knead mixture in the bowl until you can roll into a ball. Then turn onto a lightly floured surface and gently roll out the dough to a disc. Height of the disc can be anywhere from 3mm - 1cm in thickness. Use cookie cutters to cut into desired shapes and place on lined trays. With the remaining dough, knead back into a ball and roll out again to a disc on the floured surface. Add more flour or sprinkle with water when necessary. Repeat until all the dough is used. Bake for 8-10 minutes or until golden brown. Once cooled, decorate with piping mixture or enjoy as they are.
Download the full recipe here.
