Gingerbread flower biscuits - recipe
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Prepare
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Serves
20 -
Cook
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Skill
Easy
Ingredients
For the biscuits
- 60 g Butter (unsalted) softened
- 80 g Unrefined light muscovado sugar
- 2 tbsp Unrefined molasses sugar
- 2 tbsp Golden syrup
- 1 Egg(s) (free range) large, beaten
- 150 g Self-raising white flour
- 2 tsp Ginger (ground)
- ¼ tsp Salt
- ¼ tsp Bicarbonate of soda
For the decoration
- 500 g Royal icing sugar
- Food colouring various colours
- Silver balls
Find similar in:
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1
Cream the butter, sugars and golden syrup together until light and fluffy. Add the egg and beat well.
For this step you'll need:
- 60g Butter (unsalted) softened
- 80g Unrefined light muscovado sugar
- 2 tbsp Unrefined molasses sugar
- 2 tbsp Golden syrup
- 1 Egg(s) (free range) large, beaten
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2
Sift in the remaining ingredients and bring together in a dough. Don’t worry about any specks of molasses in the dough. Wrap in cling film and chill for 30 minutes.
For this step you'll need:
- 150g Self-raising white flour
- 2tsp Ginger (ground)
- ¼tsp Salt
- ¼tsp Bicarbonate of soda
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3
Preheat the oven to 180C (fan 160C, gas mark 4). Line baking sheets with baking parchment.
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4
Bake for 15 minutes maybe a little longer until golden, and brown a little around the edges. Remove and rest for 2 minutes on the baking sheet before transferring to a wire rack to cool.
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5
To decorate make the royal icing with the amount of water according to pack instructions and whisk together until smooth, about 1 minute. Add a little more water, 1/2 teaspoon at a time until the icing is of piping consistency. Colour as desired with your choice of food colouring
For this step you'll need:
- 500g Royal icing sugar
- Food colouring various colours
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6
Place half in a disposable piping bag and cover the rest with cling film on the surface so it doesn’t dry out.
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7
Cut a small hole at the end and pipe an outline around each biscuit and allow to set for 10 minutes.
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8
Meanwhile add any leftover outlining icing back in to the other icing and add a little more water so that the icing is a little thinner more like runny custard and will flood the biscuit.
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9
Place in a disposable piping bag and cut enough off to easily flood each biscuit inside the outline, getting rid of any air bubbles with a cocktail stick. Dry overnight.
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10
Use the coloured icings to make flower designs on the biscuits, adding silver balls if you wish. Allow to set up for 1 hour at least before serving. To serve them pour brown sugar into a vase and push the skewers in to make a flower arrangement as per the picture.
For this step you'll need:
- Silver balls