Gingerbread Biscuits

When you don’t have a Government and there’s no resolution in sight, then you may as well bake.  At least that’s how I see it.  Thinking about what to bake this morning I recalled the last time I made gingerbread biscuits, and the incredibly warm, spicy and comforting smell they fill your home with.

Using a combination of fresh and powdered ginger gives these biscuits a real zing, making them the perfect accompaniment to a strong espresso as well as a glass of milk.  Get the kids involved in cutting out different shapes – they’ll love it.

This recipe is basically Donna Hay’s Christmas gingerbread men with my addition of fresh grated ginger.  We use playdough shape cutters as well as regular cookie cutters for a delightful array of different shaped biscuits.

Makes approximately 25 biscuits

  • 125 grams softened butter
  • 1/2 cup dark brown sugar
  • 1/2 cup golden syrup
  • 2 and a half cups of plain flour
  • 1 piece of fresh ginger, enough to give you about half a tablespoon finely grated (I use a microplaner for this). You can use more if you like, but kids might not like it with too much.
  • 2 teaspoons ground (powdered) ginger
  • 1 teaspoon bicarb soda

Preaheat the oven to 190 c.  Cream the sugar and butter in a mixmaster until light and creamy.  Add the golden syrup and mix well.  Add the flour, gingers, and bicarb soda and mix to combine. Knead the dough on a clean floured surface just a little. Roll out to about 1/2 cm thick and cut with whatever shapes you like.  Bake for about 10 minutes and cool on wire racks.

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