It's not officially the holiday season until that first gingerbread biscuit has been wolfed down, am I right?
We wanted to bring you the perfect gingerbread biscuit recipe. But that statement alone is plagued with trouble - we all have a different idea of perfect! However we think we've nailed it with this recipe.
May the streets of your neighbourhood be filled with the salubrious scent of baking gingerbread over the next couple of weeks.
Makes approx 30
1/2 cup honey, maple syrup or brown rice syrup
1/4 cup brown sugar
1 tbsp ground ginger
2 tsp mixed spice
2 1/2 cups cake flour
1 tsp bicarb soda
Preheat the oven to 180C-200C.
Place butter, honey/maple syrup/rice syrup and brown sugar in a small saucepan, and heat until melted. Cool in a saucepan for approximately 20 minutes.
Add egg to the butter mixture and whisk well.
Place ginger, mixed spice, bicarb and flour in a mixing bowl and mix well.
Add butter mix and stir to combine into a sticky dough.**
To make gingerbread shapes, roll out the sticky, thick mixture between sheets of baking paper, to ½ cm thick, and use a biscuit cutter to cut out shapes. The thinner you roll the crunchier the biscuit will be. Place on an oven tray lined with baking paper or a reusable silicone wrap. Place gingerbread shapes on a tray leaving 3cm between each biscuit.
OR to make plain roundish biscuits simply place teaspoon sized balls of the dough onto the lined tray, spaced apart.
Bake for 8-10 mins. Leave on the tray for 5 minutes before transferring to a wire rack to cool completely. Store the biscuits in an airtight container for up to a week or you can freeze them for up to a month.
**At this point you can roll the dough into a log and wrap in cling wrap (to prevent freezer burn) and freeze for up to 6 months. You can then simply thaw, cut and bake fresh when required.
For a Gluten Free Version:
You can substitute the cake flour for an All Purpose Gluten Free Flour but you may need to add a bit more liquid sweetener to balance the dough texture.