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Festive ginger biscuits served on our white forest Christmas tree traybake

Festive ginger biscuits

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Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 2 hrs chilling and 6-7 mins cooking per batch
  • Easy
  • Makes about 100 small biscuits

Bake these ginger biscuits to decorate our Christmas tree traybake, or make pinholes in them to decorate a real Christmas tree. Of course, you could just enjoy them with a cuppa

  • Freezable (unbaked dough)
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal31
fat1g
saturates1g
carbs5g
sugars2g
fibre0.2g
protein0.4g
salt0.05g
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Ingredients

Method

  • STEP 1

    Warm the butter, sugar and syrup in a pan until the butter melts. Bubble for 2 mins to dissolve the sugar, stirring frequently to prevent it burning. Sieve the flour, bicarb and spices into a bowl, add the sugar and butter mix, and beat with a wooden spoon. Crack in the egg, and beat again until you get a soft dough. Wrap and chill for 1½-2 hrs, or until it firms up.

  • STEP 2

    Heat the oven to 200C/180C fan/gas 6. Line a large baking sheet with parchment. Roll out the cooled dough on a lightly floured work surface to about 5mm thick and stamp out holly and star shapes (using 5cm cutters), rerolling any off-cuts. Bake in four batches for 6-7 mins, then leave to cool on the trays. If you don’t want to make them all now, freeze or chill up to three-quarters of the dough for another time. Dust with gold shimmer and gold leaf, if you like, and use to decorate our white forest Christmas tree traybakeWill keep for three weeks in an airtight container.

Goes well with

Recipe from Good Food magazine, November 2019

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Rating: 5 out of 5.1 rating

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