Spiced Gingerbread Biscuits

1h 20 servings

300g Plain Flour

1tsp baking powder

3 tsp ground ginger

2 tsp ground cinnamon

1tsp ground clove

100g dark muscovado sugar

200g soft brown sugar

1 tbsp golden syrup

150g Lurpak unsalted butter

225g icing sugar

Boiling water

1 tsp pink peppercorns, ground in mortar and pestle

2 tbsp caster sugar


Spiced Gingerbread Biscuits


Pre-heat the oven to 180C

Line 2 large baking sheets with baking paper.

Sift the flour, spices and baking powder into a large bowl.

Melt the butter, sugar and golden syrup in a medium saucepan on a medium heat until the sugar has dissolved. Take off the heat and cool for 15 minutes.

Stir the sugar mixture into the sifted ingredients to form a dough. Then divide dough into two.

Take the baking paper and half the dough and roll directly onto it.

Roll out to the thickness of a pound coin then using a biscuit cutter cut out individual biscuits directly on the paper, leaving a 2cm gap between each. Save the cuttings and re-roll to make more biscuits.

Lift the papers back onto the baking sheets and bake the gingerbread in the oven for around 10 minutes.
Using a pallet knife move to a wire rack.

Sift the icing sugar then add boiling water until you reach a stiff consistency, then either spread on the cooled biscuits or pipe your own designs. Mix the sugar and pink peppercorns together and lightly scatter on top. 

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