Advertisement
Gingerbread Biscuits
- Makes about
40
- Difficulty
Medium
By Fiona Cairns
Published 2011
Once you have wrapped the dough in clingfilm to chill, you can store it in the refrigerator for a couple of days or freeze for up to a month so they are ready to bake at any time.
Ingredients
350 g 4 tsp 1
Method
Sift the flour, spices and bicarbonate of soda into a large bowl and add the butter, cut into small chunks. Gently rub together with your fingertips - or pulse in a food processor - until the mixture resembles fine breadcrumbs
Add the egg yolk, sugar, syrup, treacle and zest and mix together until you have a firm dough. If it’s too sticky, mix in a little more flour. Wrap in clingfilm a
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe