Spicy tree biscuits

Spicy tree biscuits

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(22 ratings)

By

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Cooking time

Prep: 40 mins Cook: 15 mins Plus chilling

Skill level

Easy

Servings

Makes 30-40 depending on size

These cookies are great for getting the kids involved in cooking, and they will look great on the tree too

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
119
protein
2g
carbs
20g
fat
4g
saturates
2g
fibre
0g
sugar
11g
salt
0.18g

Ingredients

  • 175g dark muscovado sugar
  • 85g golden syrup
  • 100g butter
  • 3 tsp ground ginger
  • 1 tsp ground cinnamon
  • 350g plain flour, plus extra for dusting
  • 1 tsp bicarbonate of soda
  • 1 egg, lightly beaten

To finish

  • 100g white chocolate
  • edible silver balls

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Method

  1. Heat the sugar, golden syrup and butter until melted. Mix the spices and flour in a large bowl. Dissolve the bicarbonate of soda in 1 tsp cold water. Make a well in the centre of the dry ingredients, add the melted sugar mix, egg and bicarbonate of soda. Mix well. At this stage the mix will be soft but will firm up on cooling.
  2. Cover the surface of the biscuit mix with cling film and leave to cool, then put in the fridge for at least 1 hr to become firm enough to roll out.
  3. Heat oven to 190C/170C fan/gas 5. Turn the dough out onto a lightly floured surface and knead briefly. (At this stage the dough can be put into a food bag and kept in the fridge for up to a week.) Cut the dough in half. Thinly roll out one half on a lightly floured surface. Cut into shapes with cutters, such as gifts, trees and hearts, then transfer to baking sheets, leaving a little room for them to spread. If you plan to hang the biscuits up, make a small hole in the top of each one using a skewer. Repeat with remaining dough.
  4. Bake for 12-15 mins until they darken slightly. If the holes you have made have closed up, remake them while the biscuits are warm and soft using a skewer. Cool for a few mins on the baking sheets, then transfer to a wire rack to cool and harden up completely.
  5. Break up the chocolate and melt in the microwave on Medium for 1-2 mins, or in a small heatproof bowl over simmering water. Drizzle the chocolate over the biscuits, or pipe on shapes or names, then stick a few silver balls into the chocolate. If hung up on the tree, the biscuits will be edible for about a week, but will last a lot longer as decorations.

Recipe from Good Food magazine, January 2010

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Comments

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chrisandellie's picture
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I make these biscuits all the time and they're great as they are, without the chocolate decorations. This recipe makes LOADS and they keep for ages in an air tight container. Have had so many compliments too, they're a real crowd pleaser, and can be cut in whatever shape you like to suit the occasion =)

dtall77's picture
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I made these in December 2012 - they were handsome. My daughter and I enjoyed cutting the biscuit dough in to funny shapes, like dinosaurs and dogs. Recommended.

emilymcgovern's picture
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I coated them in milk chocolate and put white chocolate stars on. They went down a treat!

jane777's picture

Found them a little bland so doubled the ginger and cinnamon the second time I made them (my spices were quite old, so maybe that was the reason?). Coated with white chocolate and gave as a gift. Friend was very pleased :)

kasiakoczwara's picture
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Really fab! Used colorful icing as for kids - big hit and very tasty!

emihol's picture

Sounds good! how long do they last without going stale or stodgy want to know when to make them! thankyou!

albertine's picture
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good recipe, easy for children to make as long as they're old enough to stir the melting stuff on the hob. We started a new family tradition some years ago of making these before Christmas, decorating with white royal icing and sprinkles (silver balls & edible glitter especially good!) and hanging them on our tree. Also giving to friends instead of Christmas cards - goes down a treat.

chickin66's picture
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I used this recipe to make gingerbread people with my 4 year old son. Took note of the comments on here and only cooked them for 8 mins in my fan oven which was just right. Also made them a bit chunkier in thickness as I don't like them too hard. Biscuits were delicious and didn't last long with the children or adults so had to make another batch!

mckeana's picture
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Easy to make with the kids but first batch came out rock hard due to the cooking time, tried again baking 8-10 minutes for a better result.

liznaylor5's picture

I used this recipe to make a Gingerbread Christmas tree. It was excellent because the biscuits rose slightly in the oven, but didn't spread so maintained their shape. I'm making another one as we speak!!

kathryndonna's picture
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Lovely spicy biscuits with a real "ginger nut" tang and crunch. I have made a couple of batches for a charity Christmas Fayre next week and hope to sell them in batches of 6 in sellophane bags tied with a pretty ribbon - I just hope the decorations stay on! One tip though - make sure you take them off the baking tray as soon as you can and whilst they are still warm. Once they have cooled down they get stuck and break as you try to remove them.

ratkinson797's picture
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Very easy to make on short notice.
;)

sophie_miller's picture
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Have just made these biscuits as a non-christmas spiced biscuit. I found that they needed additional time in the oven (not sure if this would have been different had I followed previous comments about removing mixture from fridge for longer before cooking).
I also thought the the recipe could take more spice, for more grown-up biscuits, I will next time try doubling the cinnamon and ginger.

spronny's picture
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very easy to make and mine turned out perfect - which was a surprise as I'm not usually very good at baking! They were great with a cup of tea.

hickmanh's picture
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Agree you need to cook for less time than the recipe says, though I guess that depends how thinly you roll out the dough. Yummy spicy biscuits - ours didn't last long enough to make it onto the Christmas tree!

nermich's picture
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They turned out way to big, risen and soft. As they cooled they got an uneven surface. Not exactly gifts for jars I wanted!

pegasusprincess's picture
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Fairly straight forward to do. I used light brown muscavado sugar as that was all I had and mixed spice instead of the cinnamon and ginger separately, (basically the same spices in mixed spice) but the end result was great! I also did not have white chocolate (currently snowed in!) So I made some peppermint icing with icing sugar a little water and peppermint essence. My 2 year son and I made them with the christmas cookie cutters and results were great. 12mins was enough with a fan oven. Will make again!

guernseygirl's picture
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Easy to do - left dough in the fridge for an hour and it was perfect to roll. I froze half in freezer in cling-film as suggested. They took the 12 mins plus, but our dough was a bit thicker! I used less ginger in the receipe and they still tasted lovely. My 3 yr old is very proud of his cookie cutting...

jessgreenie's picture
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I did the same with my dough and agree it definateley needed time to warm back up!

Watch the timings though, the bics I made were quite small and only need about 6-7 mins (not fan oven) also don't roll them too thin

carmelria's picture

Yummy! I left my dough in the fridge overnight so when I took it out I had to leave it for an hour to come back to room temperature before rolling it. Only needed 12 mins in the fan oven. Really tasty and cruncy

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