Gingerbread biscuits

Recipe from: 3/1/1996 12:00:00 AM
Ingredients 11
Servings 36


  • 125
    soft brown sugar
  • 125
  • 5
    ground cinnamon
  • 5
    ground ginger
  • pinch cloves
  • 90
  • 7
    baking powder
  • 500
    cake flour
  • pinch salt
  • 1
    egg, lightly beaten
  • water


1. Dissolve the sugar with the treacle, spices and butter in a heavy-based saucepan over low heat. Slowly bring the mixture to the boil. 2. Cool to room temperature, then mix in the baking powder. 3. Place the flour and salt in a bowl and make a well in the centre. 4. Pour in the cooled syrup mixture and the egg, and stir from the centre to incorporate the flour, adding enough water to form a firm dough. 5. Turn out on to a floured surface and knead, then wrap in plastic wrap and leave in the refrigerator for about 30 minutes or up to eight hours. 6. Turn dough out on to lightly floured surface and roll out to about 3 mm thick. Using assorted cutters, cut out shapes and place on greased baking sheets. 7. Bake in preheated 170 ºC oven for 8 to 10 minutes, remove and cool on a wire rack. Finish the gingerbread men by piping coloured glacé icing round the outlines and fill in the features. Makes about 36.

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