How To Make Gingerbread Biscuits | Good Housekeeping UK
- 5 years ago
Learn how to make classic Christmas gingerbread biscuits with our easy-to-follow video.
Ingredients:
- 75g butter
- 3 1/2 tablespoons golden syrup
- 60g light brown soft sugar
- 175g plain flour
- 1/4tsp bicarbonate of soda
- 2 tsp ground ginger
1. Put butter, golden syrup and light brown sugar in a pan. Stir on a low heat until sugar has dissolved. Set aside.
2. Put flour in a large mixing bowl, add bicarbonate of soda and ginger. Stir together then make a well in centre. Pour in sugar and butter mixture.
3. Stir together to form a dough. It may be easier to use hands to bring dough together.
4. Turn dough out on to a piece of cling film and wrap. Chill for 30min to firm up.
5. Lay out two large sheets of baking parchment. Unwrap dough and put between two sheets. Press dough gently with a rolling pin to flatten it slightly. Give it a quarter turn and repeat. Give it a final quarter turn, then start to roll backwards and forwards, giving regular quarter turns. Until dough is roughly thickness of a £1 coin.
6. Using a biscuit cutter, cut out desired shapes. Put on a lined baking tray, roughly 2.5cm (1in) apart. Bake at 190°C (170°C fan) mark 5 for 10 to 12min, until lightly golden brown.
7. The biscuits won’t be firm, but will harden out of oven. Leave to cool on tray for a few min before transferring to a wire rack to cool completely.
Find out how to make gingerbread biscuits on the Good Housekeeping website: http://bit.ly/2d2yVLa
Explore more recipes, kitchen and lifestyle hacks and subscribe to the Good Housekeeping channel here: https://bit.ly/2TM6CWC
Ingredients:
- 75g butter
- 3 1/2 tablespoons golden syrup
- 60g light brown soft sugar
- 175g plain flour
- 1/4tsp bicarbonate of soda
- 2 tsp ground ginger
1. Put butter, golden syrup and light brown sugar in a pan. Stir on a low heat until sugar has dissolved. Set aside.
2. Put flour in a large mixing bowl, add bicarbonate of soda and ginger. Stir together then make a well in centre. Pour in sugar and butter mixture.
3. Stir together to form a dough. It may be easier to use hands to bring dough together.
4. Turn dough out on to a piece of cling film and wrap. Chill for 30min to firm up.
5. Lay out two large sheets of baking parchment. Unwrap dough and put between two sheets. Press dough gently with a rolling pin to flatten it slightly. Give it a quarter turn and repeat. Give it a final quarter turn, then start to roll backwards and forwards, giving regular quarter turns. Until dough is roughly thickness of a £1 coin.
6. Using a biscuit cutter, cut out desired shapes. Put on a lined baking tray, roughly 2.5cm (1in) apart. Bake at 190°C (170°C fan) mark 5 for 10 to 12min, until lightly golden brown.
7. The biscuits won’t be firm, but will harden out of oven. Leave to cool on tray for a few min before transferring to a wire rack to cool completely.
Find out how to make gingerbread biscuits on the Good Housekeeping website: http://bit.ly/2d2yVLa
Explore more recipes, kitchen and lifestyle hacks and subscribe to the Good Housekeeping channel here: https://bit.ly/2TM6CWC