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Iced Ginger Biscuits
Check out this delicious ginger biscuits recipe. It's vastly versatile so rather than tell you how to decorate them, we've given you several ideas and popped the decoration ingredients in the recommended items.
Makes 30 biscuits
- 175g golden caster sugar
- 6 tbsp ginger syrup, taken from a jar of stem ginger
- 100g spreadable butter
- 400g self-raising flour
- 80g stem ginger, very finely chopped
- 1 egg, lightly beaten
Total time required
- Preparation time:
- Cooking time:
- Other time: Plus decorating time.
- Preheat the oven to 190°C/375°F/Gas 5. Place the sugar, ginger syrup, and butter in a pan and heat gently until melted.
- Sift the flour into a mixing bowl and add the melted ingredients, chopped ginger and the beaten egg. Mix to form a soft dough then wrap in cling film and chill for 1 hour.
- Roll out the dough on a lightly floured surface to 0.5cm thick and use star cutters (or your chosen shape) to stamp out the biscuits.
- Lift the biscuits onto baking sheets lined with baking parchment and bake for 15 minutes. Allow to cool slightly then transfer to a wire rack to cool completely.
- Now it's time to decorate! There's loads of ways you can do this; pipe a small amount of vanilla icing onto the centre of half of the biscuits, and then sandwich the other half on top; roll out some ready to roll icing and use cookie cutters to stamp out the shapes, use a bit of vanilla icing to stick them onto your biscuits; or why not do this with the ready to roll icing, and then stick silver balls all over the top?