Gingerbread Biscuits
These spiced biscuits make perfect tea time treats or even presents for the festive season!
Buttery baking spread*
Dark soft brown sugar
Plain flour
Bicarbonate of soda
Ground ginger
Jelly sweets
White icing tube
*recipe based on 70% fat buttery baking spread.
You will also need...
Biscuit cutters and lined baking sheets.
Step 1 of 4
Preheat the oven to 180° (160°C for fan ovens), Gas Mark 4.
Step 2 of 4
Heat the buttery baking spread and sugar in a saucepan, stirring until the spread has dissolved. Add the condensed milk and stir together.
Step 3 of 4
Sift the flour, bicarbonate of soda and ginger into a bowl and pour in the syrupy mixture. Start by working the ingredients together with a spoon then with clean hands bring the mixture together into a soft dough.
Step 4 of 4
Roll the gingerbread out on a floured surface to the thickness of a pound coin. Cut gingerbread men out and place onto a baking sheet. Bake the biscuits for about 10 minutes until just golden. Cool completely before decorating with icing and sweets.
These biscuits will keep for about a week in an airtight container.
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Gingerbread Biscuits
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PREP: 20 mins
COOK: 10 MINS
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Quite Easy
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SERVES: 12
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Ingredients
Buttery baking spread*
125gDark soft brown sugar
100gPlain flour
325gBicarbonate of soda
1tspGround ginger
3tspJelly sweets
40gWhite icing tube
1*recipe based on 70% fat buttery baking spread.
You will also need...
Biscuit cutters and lined baking sheets.
-
Method
Step 1 of 4
Preheat the oven to 180° (160°C for fan ovens), Gas Mark 4.
Step 2 of 4
Heat the buttery baking spread and sugar in a saucepan, stirring until the spread has dissolved. Add the condensed milk and stir together.
Step 3 of 4
Sift the flour, bicarbonate of soda and ginger into a bowl and pour in the syrupy mixture. Start by working the ingredients together with a spoon then with clean hands bring the mixture together into a soft dough.
Step 4 of 4
Roll the gingerbread out on a floured surface to the thickness of a pound coin. Cut gingerbread men out and place onto a baking sheet. Bake the biscuits for about 10 minutes until just golden. Cool completely before decorating with icing and sweets.
These biscuits will keep for about a week in an airtight container.