Ingredients
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225g (1 1/2 cups) plain flour
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1 tablespoon raw cacao powder
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100g (1/2 cup, firmly packed) dark brown sugar
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3 teaspoons ground ginger
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1 teaspoon ground cinnamon
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1 teaspoon mixed spice
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1/4 teaspoon bicarbonate of soda
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80g chilled butter, chopped
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1 egg
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1-2 tablespoons water
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330g pkt Queen Royal Icing
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Red and green food colouring, to tint
Method
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1Preheat oven to 180C/160C fan forced. Line 2 large baking trays with baking paper.
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2Place the flour, cacao, sugar, ginger, cinnamon, mixed spice, bicarb and butter in a food processor. Process until the mixture resembles fine crumbs. Add the egg and 1 1/2 tbs water. Process until the mixture just comes together, adding the remaining water if necessary.
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3Turn dough onto a lightly floured surface. Gently knead until just smooth. Divide the dough in half. Roll out 1 half on a lightly floured sheet of baking paper until 3mm thick. Slide the dough onto a tray and place in the fridge for 10-15 minutes to rest.
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4Use lightly floured Christmas cookie cutters to cut shapes from the dough. Transfer to prepared trays. Bake for 10-12 minutes or until light golden and almost crisp. Cool on trays for 10 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough, re-rolling any scraps.
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5Make the icing following packet directions. Divide the icing among 3 bowls. Tint 1 portion with red colouring and 1 portion with green colouring. Decorate the biscuits. Set aside for 5 minutes to set.
Source: taste.com.au
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