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iced gingerbread biscuits

Iced Gingerbread Biscuits

Aimee Field
Deliciously spiced gingerbread, with sweet water icing! Perfect for the run-up to Christmas!
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Prep Time 1 hour
Cook Time 15 minutes
Chilling Time 15 minutes
Total Time 1 hour 30 minutes
Course Biscuits
Cuisine British
Servings 20 Biscuits

Ingredients
  

Gingerbread

  • 350 g plain flour
  • 1 tsp bicarb
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 125 g unsalted butter chilled, cubed
  • 175 g light soft brown sugar
  • 1 large egg
  • 4 tbsp golden syrup

Icing

  • 250 g icing sugar

Instructions
 

  • For the biscuits: Place the flour, bicarb, ginger, cinnamon and unsalted butter into the bowl of a food processor. Blend until the mixture looks like breadcrumbs, then pulse in the sugar until combined. Or if you don't have a food processor, rub the butter into the dry ingredients using your hands until it resembles breadcrumbs. Then whisk in the sugar until combined.
  • In a separate bowl, lightly beat the egg and golden syrup together and then pour into the food processor. Pulse until the mixture clumps together. Or, using a wooden spoon mix the wet ingredients in with the breadcrumb mixture until it clumps together.
  • Tip out the dough onto a lightly floured surface, and knead until combined and smooth. Wrap the dough in clingfilm and pop it in the fridge for 15 minutes to firm up.
  • Preheat the oven to 180C/160C Fan/Gas Mark 4 and line two baking trays with baking paper. Roll the dough out to 0.5cm thickness on a lightly floured surface. Cut out circles and stars (or any other festive shape you like) and place on the baking trays leaving a little gap between them.
  • Bake for 12-15 minutes or until golden-brown. Leave them on the baking tray for 10 minutes and then place them on cooling racks to cool completely.
  • For the icing: Mix the icing sugar with two/three tablespoons of water until you have a thick icing. You want it to be thick enough so that it doesn't run off the biscuits when you decorate. Pour the icing into a piping bag, and snip off the end so you are left with a small hole to pipe from.
  • Decorate your biscuits as you wish, and leave to set at room temperature.

Notes

The biscuits can be kept stored in a sealed container for at least a week.
Keyword christmas, gingerbread, water icing