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biscuits

What you need: 75g butter ¼ tsp bicarbonate of soda 3 1/2tbsp golden 2 tsp ground 60g light soft brown tubes 175g plain

Top Gingerbread Tips:

Make sure to melt your butter and sugar over a low heat in order to prevent the mixture from burning before the sugar has had time to dissolve Chill your for at least 30min. It will make rolling the dough out much easier as it won't stick to the rolling pin or worktop. Alternatively roll your dough out between two sheets of parchment once chilled Don't overwork your dough when bringing it together or rolling it out. Overworking will result in a tough biscuit As per the tip above, be clever when stamping out your biscuits in order to prevent having to re-roll your dough out too many times. Pre-plan where your cutter will be placed each time in order to optimise the surface area of the dough Spare biscuits will keep in an airtight container at room temperature for up to 3 weeks. Make sure it is truly airtight to prevent the biscuits from softening You can freeze unbaked dough, wrapped in clingfilm, for up to one month. Defrost overnight in fridge and complete recipe.

Method Add butter, golden syrup and light brown sugar to a pan. Stir on a low heat until sugar has dissolved. Add flour, bicarbonate of soda and ginger to a mixing bowl then stir together. Make a well in the centre and pour in the sugar and butter mixture. Stir together to form a dough (it might be easiest to use your hands). Wrap in clingfilm and let chill for 30mins to firm up. Lay the dough between two sheets of baking parchment. Press dough lightly with a rolling pin. Give a quarter turn than repeat. Give it a final quarter turn, then start to roll backwards and forwards, giving regular quarter turns. Until dough is roughly thickness of a £1 coin. Using a biscuit cutter cut out the shapes. Bake at 190°C (170°C fan) mark 5 for 10-12min, until lightly golden brown. The biscuits won't be firm but will harden when left to cool outside the oven. Ice the biscuits.