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
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
75g crystallised ginger, finely chopped
- 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.
- 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.
- 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.
- 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.
- 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