At this time of year many people are baking gingerbread biscuits and I thought I would share my recipe. This one uses ground cardamon as well as the ginger and I sometimes bake these during the year as well not just at Christmas. During the year I just use a non Christmas shape cutter but at Christmas I like to make these into Christmas trees. This recipe is easy to double and the cooked biscuits freeze well.
125 gm Butter
1/2 C Brown Sugar
1/4 C Golden Syrup
1 egg Yolk
1 3/4 C Plain Flour (Sifted)
2 Tsp Ground Ginger
1 Tsp Ground Cardamon
1 Tsp Baking Soda
Preheat your oven to 180 degrees and line 2 baking trays with baking paper.
Cream the sugar and butter until the mix is pale and creamy then add the golden syrup and egg yolk and beat until well combined.
Add the dry ingredients and mix well then tip out on your bench and knead till smooth. Roll into a large ball and wrap in cling wrap and chill for 30 minutes in the fridge.
Remove dough from the fridge and roll out on a lightly floured bench to about 5mm thick. Cut out your shapes and bake for 10-12 minutes. When cooked allow to stand on the tray for 5 minutes before moving the biscuits to a wire rack to cool.
You will need to roll out all the dough scraps as you go and if the dough gets too soft to handle just place back in the fridge for a few minutes.