Name: Gingerbread Biscuits
Yield: Makes 48 biscuits
Ingredients: 250 g (9 oz/2 cups) icing (confectioners’) sugar; 4 egg yolks; 400 g (14 oz) unsalted butter; 5 g (⅛ oz/2 teaspoons) ground nutmeg; 5 g (⅛ oz/2 teaspoons) ground cinnamon; 5 g (⅛ oz/1 teaspoon) bicarbonate of soda (baking soda); 15 g (½ oz/1½ tablespoons) ground ginger; 1.125 kg (2 lb 7 oz/7½ cups) plain (all-purpose) flour; 5 g (⅛ oz/1 teaspoon) salt; 1 egg white; ½ teaspoon freshly squeezed lemon juice; 320 g (11¼ oz) golden syrup or honey; 1 egg; 400 g (14 oz) soft brown sugar

Preparation info

Makes
48
biscuits

Difficulty
Medium

Appears in

Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

About

Gingerbread biscuits are great for kids to cut into different shapes and decorate with royal icing and lollies (candies). They can also be used to make gingerbread houses. Cut the pieces to size before baking and don’t roll them out too thinly or they will become quite fragile after baking. Construct the house on a firm base and use the royal icing to glue it together.

Ingredients

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Ingredients

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