Images: Press Association/ Lydia Marie
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London – The chefs inside Buckingham Palace, the Queen’s official residence, released their second annual official Christmas recipe to the public. This year, we’re baking gingerbread ornaments for your Christmas tree!
Last year, Head Chef Mark Flanagan shared this mince pie recipe with us.
Once the icing is dry, loop some string or ribbon through the hole and hang them on the Christmas tree. They make a great project to work on with the kids – add decorations like edible glitter, Smarties and Jelly Tots.
The traditional recipe is easy enough to make at home, but I don’t think that we could ever get them this perfect!
When the family is altogether on Christmas morning, you can nibble on the cookies with a cup of tea. Just remember to keep them out of reach of the family dog, who may think these biscuits are just for her!
Here is the recipe: Ginger Bread Biscuits
Makes 10 (50mm Diameter) Cookies
200g Self-Raising Flour
1 teaspoon of Ground Ginger
1 teaspoon of Mixed Spice
100g Unsalted Butter
75g of Dark Brown soft Sugar
25g Granulated Sugar for dusting
Icing to decorate
Sift together the flour and spices, add the diced butter and crumb together with your fingertips. Add the milk to form a paste. Wrap in film and allow to rest for minimum 2 hours (best left over night) Pre heat the oven to 180 Celcius. Roll out to approximately 3mm (but depends on the size of the cookie you wish to make), cut shapes out and lay on to greaseproof paper or silicon mat sprinkle with a little granulated sugar before baking at 180 degrees until set. Allow to cool fully on a cooling rack before icing with your choice of design.
This recipe is from the book, A Royal Cookbook: Seasonal Recipes from Buckingham Palace by Mark Flanagan, Royal Chef to Her Majesty Queen Elizabeth II, and Edward Griffiths, Deputy Master of the Royal Household.
Available online and in bookstores.
ALSO READ: How to make the perfect Christmas mince pie