Thursday, December 14, 2006

Christmas gingerbread biscuits

125g soft butter
100g firmly packed brown sugar
75 ml runny honey or golden syrup
50ml black treacle ( substitute for honey or golden syrup if you don't have any, or prefer a lighter taste)
1 egg yolk
375g plain flour
1 tablespoon ground ginger
1 teaspoon mixed spice
1 teaspoon bicarbonate of soda
silver balls and /or edible glitter

Royal Icing:Royal icing sugar is very good and easy to use...
Beat butter and sugar in small bowl until light and fluffy;

beat in treacle golden syrup/honey and egg yolk.
Transfer mixture to large bowl, stir in sifted dry ingredients.
Knead dough on lightly floured surface until smooth; wrap in clingfilm and refrigerate 30 minutes.Roll dough until about 5mm think.
Cut shapes from dough using Christmas cutter.
Cut a small hole in shapes for hanging, if desired.
Place shapes 3cm apart on greased oven trays.
Bake at 180C for 10 minutes or until lightly browned (time depends on the size of the shapes). Transfer shapes to wire racks to cool.
Spread or pipe royal icing onto shapes, and decorate with silver balls and/ or edible glitter...

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