Christmas Recipe: Ginger and spice biscuits
PUBLISHED: 08:56 10 December 2019
Dorset’s award-winning Baking Bird, Lizzie Crow, shares locally inspired bakes to make as gifts – this week, we’re loving these wonderfully festive biscuits
Ginger & Spice Biscuits
Makes 40 biscuits
I use Dorset Ginger Extra Strong from the Dorset Ginger Company (dorsetginger.ltd) for this recipe, which recently won Gold in the Taste of the West awards.
25g Dorset Ginger Extra Strong Cordial
3 ½ tablespoon golden syrup
60g light brown soft sugar
175g plain flour
¼ teaspoon bicarbonate of soda
2 teaspoons of ginger
1 teaspoon mixed spice
1. Put the cordial, butter, syrup and sugar in a pan and heat until the sugar is dissolved.
2. Pop this liquid into a bowl with flour, bicarbonate of soda, spices and mix well - you will end up with a ball of dough. Put this in the fridge for at least half an hour so that it can firm up.
3. Preheat the oven Gas Mark 5/190ºC. Take the dough out of the fridge and roll out on a very lightly floured work surface, to approximately 2 - 3 mm thick. Now you cut the biscuits out, use any shapes but you can get some lovely bauble, tree, star and Christmas themed cutters these days.
4. Put the biscuits onto a parchment lined baking tray and bake for around 8 - 10 minutes. Remove from the oven and set aside to cool.
5. When they are cool go crazy with the decorations - icing, sparkles etc. These will keep in an airtight tin for up to 10 days. These spiced biscuits make great tree decorations (if you have no dogs to pinch them!), edible present labels, or pop some into a pretty tin as a homemade gift.