Recipie: Gingerbread Biscuits
INGREDIENTS
3 cups all purpose flour
½ teaspoon salt
¾ teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup unsalted butter, room temperature
½ cup (100g) granulated white sugar
1 large egg
⅔ cup (160ml) maple syrup or honey
ICING
½ cup unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 cups icing or powdered sugar, sifted
1½ tablespoons milk or light cream (you can add more milk to achieve a better piping consistency)
In a large bowl, sift together the flour, salt, baking soda and spices. In the bowl of your electric mixer, use the paddle attachment (or with a hand mixer) to beat the butter and sugar until light and fluffy. Add the egg and maple syrup or honey and beat until well combined. Gradually add the flour mixture, beating until incorporated. Divide the dough in half—wrap each half in clingfilm and refrigerate until firm (at least two hours or even overnight). Preheat oven to 180ºC. Line two baking sheets with parchment paper. On a lightly floured surface, roll out the dough to a thickness of about ¼ inch. Cut out the biscuits using different shape cutters. Place about an inch apart. If you are hanging the biscuits or using as gift tags, make a hole at the top of them with a straw. (If biscuits are a little soft, place them on the baking sheet in the fridge for about 10 minutes to stop them losing their shape.) Bake for 8 to 12 minutes in centre of oven; they are done when firm and the edges are just beginning to brown. Cool on the baking sheet for a minute, then transfer to a wire rack to cool completely. To make icing, beat the butter in an electric mixer (or with a hand mixer) until smooth and well blended. Add the vanilla
extract. With the mixer on low speed, gradually beat in the sugar. Add the milk and beat on high speed until icing is light and fluffy (about 3-4 minutes). Add a little more milk if needed and food colour if desired. Place icing in a pastry bag and decorate the biscuits.