These are truly the best ginger biscuits ever! They keep well in an airtight container and their shape and theme can be changed to suit any occasion. We serve them in our tree suites where they are enjoyed with tea or coffee.
I saw these cute snowmen “melting” …………… a brilliant adaption for the festive season!
Wishing you all a sweet time with family and friends, seasoned with spice, overflowing with special memories!
Preparation: 20 minutes, plus chilling time
Cooking: 15 minutes
180g unsalted butter
210 g caster sugar
300 g golden syrup
1 T cinnamon
1 T ground ginger
1/2 T ground nutmeg
1/2 T salt
1T bicarbonate of soda
620 g flour, plus extra for dusting
Preheat the oven to 180 degrees.
Place a saucepan over medium heat and add the butter, caster sugar, and
syrup. Stir until melted, and then remove it from the heat to cool slightly.
Sift together the spices, salt and bicarbonate of soda. Using an electric mixer,
combine the sifted spices with the cooled syrup, adding the flour a little at a
time until a dough forms.
Wrap the ball of dough in cling film and chill in the fridge.
After a chilling time of 30 minutes, remove the plastic and roll out the dough on a floured surface. Punch out cookies with a cookie cutter.
Arrange on a greased baking tray and bake for 8 to 10 minutes or until cooked through and golden.
Cool on a rack, decorate as desired.
If keeping the biscuits, store them plain and dust with icing sugar only when serving.