Christmas gingerbread hanging biscuits - recipe

Christmas gingerbread hanging biscuits

  • Prepare

  • Serves

  • Cook

  • Skill



For the biscuits

For the decoration

Find similar in:

  1. 1

    Preheat the oven to 170ºC (150ºC fan, gas mark 3). Place the butter, treacle, golden syrup and light muscovado sugar in a pan and heat gently until the butter melts and sugar dissolves. Remove from the heat and allow to cool a little.

    For this step you'll need:

    • 125g Butter (unsalted)
    • 2 tbsp Black treacle
    • 2 tbsp Golden syrup
    • 225g Unrefined light muscovado sugar
  2. 2

    In a large bowl, mix together the flour and spices, then pour the sugar mixture into the dry ingredients and stir to combine.

    For this step you'll need:

    • 450g Plain white flour
    • 1 tbsp Ginger (ground)
    • 1tsp Mixed spice
    • 1 tbsp Cinnamon
  3. 3

    Dissolve the bicarbonate of soda into the milk and add to the bowl. Combine to make dough, adding a little more milk if necessary. Wrap in cling film and place in the fridge to cool for at least 30 minutes.

    For this step you'll need:

    • 1 tbsp Bicarbonate of soda
    • 1 tbsp Milk (whole)
  4. 4

    Roll out the dough on a surface that’s lightly dusted with flour and cut out shapes using the Christmas cutters. Transfer onto the baking sheets slightly spaced apart, and bake for 10-15 minutes.

  5. 5

    Remove from the oven. Whilst they are still soft, make one hole in each with the point of a skewer large enough to thread some ribbon through. Leave to completely cool on a wire rack.

  6. 6

    Mix the golden icing sugar with water to form a stiff glacé icing, fill the piping bag and carefully pipe lines or dots on to decorate the biscuits. Add the edible silver balls while icing is wet.

    For this step you'll need:

    • Unrefined golden icing sugar
    • Silver balls
  7. 7

    Once the decoration is dry, thread some ribbon through each ready for hanging.

Ar you sure?

Yes No

How can You describe this Recipe?