Dessert/Biscuits

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Gingerbread Biscuits

Time: 3 hr 15 min Yields: biscuits Cost: $0.03 per biscuit Difficulty: 3/10

The classic Christmas biscuit recipe, an annual tradition between Lorenzo, Dad and I. We make a triple (quadruple) batch, cut into christmas shapes and wrap with cellophane and ribbons to give out. Can use golden syrup instead of treacle.

Ingredients

  • Butter 140 grams
  • Brown sugar 115 grams
  • Treacle 90 grams
  • Plain flour 250 grams
  • SR flour 30 grams
  • Eggs 1 whole
  • Bi-carb 1 tsp
  • Ginger 3 tsp
  • Cinnamon 2 tsp
  • Ground cloves 0.75 tsp
  • Nutmeg (ground) 0.75 tsp

Steps

  1. Grind spices.
  2. Beat butter and sugar, then mix in treacle and egg.
  3. Sift and combine flours and bi-carb and grind spices.
  4. Gradually add the flours, spices and bi-carb into the mix. Knead together.
  5. Plastic wrap and chill in fridge until stiffened. Grease several baking trays.
  6. Preheat oven to 180 fan forced.
  7. Roll out dough and cut with cookie cutters, place on trays.
  8. Bake for 10 minutes, cool for 5
  9. Cut clear cellophane into squares, lay 15 biscuits into each and tie closed with ribbon.