Recipe: Really Gingery Christmas Biscuits

    biscuits

    These delicious ginger biscuits, filled with all the spices and smells of Christmas, are perfect to bake together this weekend

    Prep: 15 minutes
    Cooking: 25 minutes
    Makes: 25 biscuits
    Suitable for freezing

    Ingredients
    250g plain flour
    ½ tsp bicarbonate of soda
    ½ tsp ground cinnamon
    ½ tsp ground nutmeg
    ½ tsp ground allspice
    4 tsp ground ginger
    125g butter, softened and diced
    120g soft brown sugar
    80g treacle
    75g crystallised ginger, finely chopped

    Method

    1. Sift the flour, bicarbonate of soda and spices together into a large mixing bowl, or in the bowl of a stand mixer, making sure they are well combined.
    2. Add the butter and, if making by hand, rub in before stirring in the other ingredients to make a dough. If using a mixer, add the butter, sugar, treacle and mix. Add the crystallised ginger at the end and mix until well combined into a dough.
    3. Wrap the dough in cling film and chill for a minimum of 30 minutes, or 2 hours if you have time. Once chilled, take the dough out of the fridge and leave at room temperature for 5-10 minutes to soften slightly and make easier to roll.
    4. Heat the oven to 160C (140C for fan ovens). Roll out the chilled dough onto a lightly floured surface to about 1cm thick, and cut out the biscuits into any shape you like using a cookie cutter or knife. If making decorations, create a small hole in the biscuit with a skewer. Arrange, spaced out, on two lined and greased baking trays, then bake for 25 minutes.
    5. Allow to cool on the baking tray for 10 minutes until they have firmed up a bit, then transfer to wire racks to cool completely.

     

    Recipe courtesy of Alice Fotheringham, in-house nutritional therapist and head chef at Piccolo