Difficulty: Moderate
These ginger biscuits are a great treat for winter days. They are a light crisp biscuit with a delicious warm ginger flavour, they are extremely moreish and you will definitely find your self eating at least a few at once.
They are great for giving as a gift, with simple decoration of a sprinkle of icing sugar that’s gives a snowy look.
Cooks Notes
I have rated this a moderate bake as the dough is quite soft and a little trickier to work with, especially if you have never made a biscuit before.
Tip: Make the biscuit dough the day before and place in the fridge overnight. This will make the dough firmer and easier to roll.
I have approximated the number of biscuits this dough makes as 50. This is using very small, medium and large cutters (the exact size of these cutters are given in the recipe below).
Winter Gingerbread Biscuits
Equipment
- 3 Measuring spoons
- 1 Spatula
- 1 Bowl for weighing ingredients
- 1 Set of scales
- 1 Stand alone mixer or set of whisks
- 1 Mixing bowl
- Baking Paper
- Cling film
- 2-3 Baking Trays
- 1 Tablespoon
- Biscuit cutters I have used 3 Star cutters and 3 Heart cutters, measuring from largest to smallest – Large 6cm (diameter), Medium 4cm (diameter), Small 1.8cm (diameter).
- seive
Ingredients
- 300 grams Gluten Free Plain Flour Plus a little extra for covering the work surface and rolling pin, when rolling the dough out.
- 100 grams Unsalted Butter
- 125 grams Muscovado Sugar
- 100 grams Black Treacle
- 1 Egg
- 1½ tsp Ground Ginger
- 1½ tsp Ground Cinnamon
- ¾ tsp Ground All Spice
- ¼ tsp Nutmeg
- ½ tsp Bicarbonate of Soda
- 60 grams Icing Sugar
Instructions
- Put the 100 grams Unsalted Butter, 125 grams Muscovado Sugar and 100 grams Black Treacle in a mixing bowl and beat with a paddle attachment (If using a stand alone mixer, otherwise use a whisk) until well combined and slightly lighter in colour.
- Scrape down the sides of the bowl with a spatula to ensure all the mixture is evenly mixed. Then add 1 Egg to the mix.
- Measure out 300 grams Gluten Free Plain Flour, 1½ tsp Ground Ginger,1½ tsp Ground Cinnamon,¾ tsp Ground All Spice,¼ tsp Nutmeg and ½ tsp Bicarbonate of Soda into a separate bowl and mix together.
- Gradually add the dry ingredients to the wet ingredients a tablespoon at a time until a dough forms. Keep beating until it is thoroughly mixed together.
- Using a spatula (or spoon if you do not have a spatula), put the gingerbread dough onto cling film or baking paper and wrap into a sausage shape. Then place the dough in the fridge overnight. This will make the dough firmer, easier to roll and the spices will infuse throughout the dough for a better flavour.
- Just before you take the dough out of the fridge preheat your oven to 150℃ Fan, 170℃ Conventional oven, Gas mark 3. And line two to three baking trays with baking paper.
- Take the dough out of the fridge and cut into four pieces. Place three of the pieces back in the fridge. (This is to keep them as firm as possible as it is a relatively soft dough).
- Sprinkle your work surface and rolling pin with flour. Give your hands a coating of flour too.
- Then roll the remaining piece of dough out to 4mm – 5mm in depth and use your biscuit cutter(s) to cut out the biscuits, placing each biscuit onto a prepared baking tray.
- Gather any remaining dough on the work surface, and repeat the above step until you run out of the first piece of dough.
- Take out the second piece of dough and repeat the previous two steps.
- You may have to bake the biscuits in more than one batch. So place the first batch in the oven for 11 to 14 minutes or until the biscuits are slightly darker around the edges. When you have taken the biscuits out of the oven use a spatula to place the biscuits onto a cooling rack and leave to cool completly.
- Repeat until you have rolled all the dough, cut out and baked all the biscuits.
- Once the biscuits have completely cooled, using a sieve sprinkle with icing sugar.
