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Gingerbread Biscuits for Halloween or Thanksgiving

Monday, 8 October 2012

These biscuits are brilliant for occasions such as Halloween, Thanksgiving, Christmas and Birthday Parties.  They can be decorated to suit whatever theme you need and keep for a  week in an airtight container so can be baked in advance then decorated closer to the event.

I used coloured sugarpaste/fondant to decorate the cookies, I used the cookie cutters that I used to cut the cookies to cut out the rolled icing so that it would fit the cookies.  The lovely sparkles are from edible glitter, available at most cake decorating shops and some supermarkets.  I used a very runny mixture of water and icing sugar to glue the rolled icing to the biscuits, just brush a little on the biscuit then carefully place your cut out icing over the top. 

My 3 girls love making these biscuits, they have loads of fun decorating them and it is a great way to spend a rainy Autumn afternoon.

50ml golden syrup
125g butter
½ cup sugar
1 egg yolk
2 cups plain flour
1 Tblsp ground ginger
1 tsp baking soda

Preheat your oven to 190C.  Heat the syrup in a microwave until it is runny, roughly 20 seconds.  In a large bowl or stand mixer cream the butter and sugar until it is light and fluffy.

Add the egg yolk and beat in the dry ingredients a little at a time.  Once all the dry ingredients have been incorporated add the warm syrup.

Knead the mixture gently so a smooth dough forms, it will become more moist and sticky with handling.  Turn the dough onto a lightly floured bench. Roll out to 3mm thickness, about the same as a £1 coin.

Use cutters to cut dough into desired shapes. Carefully transfer the biscuits to lined baking trays.  Bake at 190C for 10-15 minutes or the biscuits are lovely and golden.  Cool the biscuits on the trays.


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