Gingerbread biscuits | Blogmas with thegoodway
Hello everybody,
and welcome to Blogmas Day 5! Well time's running away and there is only a bit more than a week left until Christmas, how crazy is that? But we are making the most out of it and enjoying blogmas together, right? Right, so let's get started with the baking.
As you may have already guessed by the title today I am going to share my absolute favourite recipe for gingerbread cookies/biscuits with you. This recipe is from one of my most favourite persons, Tanya Burr, she made a video about these last year which I will link down below. So grab yourself a pen and paper, and start writing down your shopping list.
You will need:
110g Butter
100g Brown Sugar
1/2 cup Golden Syrup
340g plain flour
1 tsp bicarbonate of soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp cardamom
Icing:
400g Icing Sugar
1 Tbs melted butter
3-4 Tbs unsweetened almond milk
Plus some extra decorations, you can get all creative at this point!
Method:
Preheat your oven to 190° Celsius.
Firstly beat the butter and brown sugar together in a large mixing bowl, after that is all combined add the golden syrup and stir in with a wooden spoon until it's looking very soft. Now add the flour to your mixture, I did this in two half's as everything can get a bit messy and hard to stir, so take your time with it! Add all of the spices and the bicarbonate of soda and stir in as well. At this stage it should get quite hard to stir, so now your hands will have to get involved to form a dough, when you have formed the dough put it in the fridge for ten minutes.
In the mean time you can play Mother Hulda and let it snow on your surface so later the dough won't stick to it. You can also do the washing whilst you're waiting for the dough.
After 10 minutes it's time to roll out our dough on the surface and start cutting shapes out with cookie cutters, you can go for a theme here and only use stars I decided to use stars, a snowflake, a Christmas tree and a gift. Make sure that your dough isn't thicker than max. 1 inch, otherwise they won't bake as quick. Keep rolling the dough out and cutting out your cookies until there is no more dough left. Put all of the cookies on a baking tray lined with some grease proof paper and put them in the oven for 10 minutes, this is depending on your oven yours could take longer or shorter, so have an eye on them!
When finished baking let them cool completely or the icing will just run off. Speaking of icing, it's now time to make it. Just simply combine all of the ingredients and mix them together until a paste forms. Make sure that the paste is more on the thicker side and not as runny so it will stick to the cookies. Take a piping bag or just a freezer friendly bag and put the icing inside and pipe the icing around the edges of the cookies, or fill them out completely. If you have any decorations that you want to use then put them straight after the icing on as this icing dries hard very quickly!
And there you have it, your finished gingerbread cookies/biscuits. They taste absolutely amazing, my whole family are huge fans of them just as I am! If you give them a go please let me know over on twitter, I would love to see all of your recreations and make sure to tag Tanya as well as she is the owner of this recipe! Also if any of you know an expert for icing or you are one yourself, please tell me how you do it or just let me know someone who has some good tips as I am rubbish with that and probably the worst icing decorator ever!
Tanya's video: Cute DIY Christmas Gifts
As always I hope you've enjoyed this blog post, if you have got any wishes or suggestions for Blogmas then let me know in the comments down below.
Mary tobogganing off xx
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