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Gingerbread Christmas biscuits

  • 1:40 Prep
  • 0:20 Cook
  • Makes 24

Ingredients

  • 225g (1 1/2 cups) plain flour
  • 1 tablespoon raw cacao powder
  • 100g (1/2 cup, firmly packed) dark brown sugar
  • 3 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon mixed spice
  • 1/4 teaspoon bicarbonate of soda
  • 80g chilled butter, chopped
  • 1 egg
  • 1-2 tablespoons water
  • 330g pkt Queen Royal Icing
  • Red and green food colouring, to tint

Method

  • 1
    Preheat oven to 180C/160C fan forced. Line 2 large baking trays with baking paper.
  • 2
    Place 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.
  • 3
    Turn 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.
  • 4
    Use 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.
  • 5
    Make 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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