Recipe: Really Gingery Christmas 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

    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


    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