Gingerbread biscuits

These spicy biscuits can not be missing from your Christmas time. They are so much fun to decorate and to eat!

Level: Easy

Serves: 36

Prep: 15 minutes + 3 hours chilling

Cook: 10 minutes

Ingredients:

75g butter (room temp.)

75g dark brown sugar

50g molasses

50g golden syrup

1 egg

1tsp vanilla extract

½ tsp baking soda

½ tbsp ginger (ground) - yes tablespoon!

½ tbsp cinnamon (ground) - yes tablespoon!

¼ tsp allspice (ground)

¼ tsp cloves (ground)

¼ tsp salt

300g flour

Royal Icing

480g powdered sugar (sifted)

3 tbsp meringue powder

6-10tbsp lemon juice (room temp.)

Preparation:

With a stand mixer beat the butter and the sugar until light and fluffy.

Add the molasses, golden syrup, egg, vanilla extract, baking soda, ginger, cinnamon, allspice, cloves and salt. Mix it well. Add the flour and mix until well combined. Spoon it onto some cling film, form a disc, wrap it and place it into the fridge for 3 hours or overnight.

Preheat the oven to 175°C (fan oven). Line a sheet pan with non-stick baking paper.

Roll out the dough, cut out shapes with a biscuit cutter and bake for 7-10 minutes. Decorate with royal icing (optional).

For the royal icing sift together the sugar and the meringue powder. Add 6 tbsp of lemon juice and mix with a hand mixer until smooth (about 2 minutes). Play around with the lemon juice to find the consistency you like. (More lemon juice - thinner icing, less lemon juice – thicker icing.) I like the consistency best when you let the icing drizzle down from a spoon back to the rest of the icing and the surface will smooth out completely within 10-15 seconds. Use gel-based food colouring to have different coloured icing if you want to. The royal icing will dry completely in about 2h but I usually let it dry overnight to be safe.

Enjoy!