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Baking & dessert

Gingerbread biscuits

Makes 24–30 biscuits.

Recipe bywjf.morris
BakingNon-sourdough
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Total time2 hr 22 min
DifficultyModerate
Community ratingNew recipe
Whole recipe41.1g protein
Representative photograph for Gingerbread biscuits
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Structure checkedAdaptive recipe data
Serves
30

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Read, weigh and prepare

    5 minHands-on

    Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

  2. 02

    Make biscuit dough

    10 minHands-on

    Sift biscuit flour, ginger, cinnamon, bicarbonate and salt. Rub in cold biscuit butter and stir in biscuit brown sugar. Beat syrup with biscuit egg, mix into the dry mixture and gather into firm dough without prolonged kneading. Wrap.

  3. 03

    Chill dough

    30 minHands-off · check as directed

    Chill for 30 minutes.

  4. 04

    Start heating the oven

    1 minHands-on

    Heat the oven to 160°C fan.

  5. 05

    Allow the oven to heat

    14 minHands-off · check as directed

    Allow about 15 minutes of heating in total and check that the oven has reached 160°C fan.

  6. 06

    Roll and cut

    12 minHands-on

    Roll on a lightly floured surface to about 5 mm thick. Cut shapes, gather scraps for a single gentle recut and arrange with expansion room on lined trays.

  7. 07

    Load the prepared bake

    2 minHands-on

    Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

  8. 08

    Bake biscuits

    12 minHands-off · check as directed

    Bake at 180°C conventional / 160°C fan for 10–14 minutes, with slightly darker edges and set centres; larger shapes need longer, until the edges are set and lightly golden; use the recipe’s centre cue.

  9. 09

    Take out of the oven

    1 minHands-on

    Take the bake out of the oven and set it on a heatproof surface.

  10. 10

    Cool

    5 minHands-off · check as directed

    Leave on the tray for 5 minutes to firm.

  11. 11

    Transfer to rack

    1 minHands-on

    Transfer gently to a rack.

  12. 12

    Cool

    25 minHands-off · check as directed

    Cool fully on a rack; allow about 25 minutes.

  13. 13

    Optional icing

    6 minHands-on

    If using the listed icing, mix icing sugar with enough icing water for thick pipeable icing and decorate completely cold biscuits.

  14. 14

    Set optional icing

    30 minHands-off · check as directed

    Allow about 30 minutes until the icing sets. Skip this wait when leaving biscuits uniced.

Equipment check

3 items required

  • Rolling pin
  • cutters
  • two lined trays

Check the listed equipment and capacity before you start.

Recipe diagnostics

Checked before you cook.

Structurally checked

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