| | Gingerbread biscuits
Gingerbread biscuits
Gingerbread biscuits 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper.
  2. Place golden syrup, sugar and butter in a medium saucepan over low heat and stir until butter melts. Remove from heat. Set aside until cooled.
  3. Sift the flours, bicarbonate of soda, ginger and mixed spice into a bowl.
  4. Add egg yolk to golden syrup mixture and use a wooden spoon to stir until combined. Add sifted flour mixture in 2 batches, stirring after each addition until just combined. Use your hands to bring the dough together.
  5. Roll level tablespoons of dough into balls. Place on lined trays, 3cm apart. Bake in preheated oven, swapping the trays halfway through cooking, for 12-15 minutes or until golden. Set aside on trays for 30 minutes to cool.
  6. Combine the icing sugar, vanilla essence, extra butter and enough milk to form a paste in a large heatproof bowl. Place the bowl over a saucepan of simmering water (bowl should not touch water). Stir with a metal spoon for 3-5 minutes or until smooth. Remove pan from heat, leaving bowl in it to keep icing runny. Dip top of each biscuit in icing and place on a baking tray lined with non-stick baking paper. Set aside for 15 minutes to set.
Time for preparing:
20 min.
Servings:
18

Ingredients:

  • 80ml (1/3 cup) golden syrup
  • 55g (1/4 cup, firmly packed) brown sugar
  • 30g (1 1/2 tablespoons) butter, at room temperature
  • 190g (1 1/4 cups) plain flour
  • 2 tablespoons self-raising flour
  • 1/4 teaspoon bicarbonate of soda
  • 2 teaspoons ground ginger
  • 1 teaspoon mixed spice
  • 1 egg yolk
  • 150g (1 cup) icing sugar mixture, sifted
  • 1/2 teaspoon vanilla essence
  • 1 teaspoon butter, at room temperature, extra
  • 1 1/2 tablespoons milk (approximately)
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