Oversized gingerbread biscuits
| Recipe By: | Abigail Donnelly |
| Serves: | 6 |
| Cooking Time: | 15 minutes |
| Prep Time: | 20 minutes, plus chilling time |
Ingredients
- 65 g icing sugar
- 620 g flour, plus extra for dusting
- 2 tsp bicarbonate of soda
- 2 tsp salt
- 1/2 Tbsp ground nutmeg
- 1 tsp ginger, ground
- 1 cinnamon stick
- 2 tbsp golden syrup
- 250 g Castor sugar
- 3/4 cup unsalted butter
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Cooking Instructions
- Preheat the oven to 180°C.
- Place a saucepan over a medium heat and add the butter, caster sugar and syrup. Stir until melted, then remove from the heat to cool slightly. Sift together the spices, salt and bicarbonate of soda.
- In an electric mixer, combine the sifted spices with the cooled syrup, adding the flour a little at a time until a dough forms. Wrap the ball of dough in clingfilm and chill in the fridge for 30 minutes. Remove the plastic and roll out the dough on a floured surface. Punch out cookies with a circular cutter.
- Arrange on a greased baking tray and bake for 8 to 10 minutes or until cooked through and golden.
- Cool on a rack, then place a stencil over each biscuit and generously dust with icing sugar to create a snowflake pattern.
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