These gingerbread biscuits are beautifully spiced and are full of all the flavours of Christmas. They make great tree decorations, gifts or simply just a festive treat but I would recommend icing them for extra sweetness. You can imprint a pretty pattern on the biscuits by using the bottom of a glass (see below).
80g light muscovado sugar
2 tbsp black treacle or molasses
1 tsp ground cardamon
250g plain flour
½ tsp bicarbonate of soda
2 tsp ground cinnamon
1 tsp ground ginger
1 free-range egg, yolk only
around 2 tbsp milk
1 tbsp icing sugar
splash of water
Preheat the oven to 180c and lightly grease a baking tray with a little butter.
Cream the butter and sugar together in a bowl with an electric mixer until light and fluffy. Beat in the black treacle or molasses then add the cardamon to the mixture with the flour, bicarbonate of soda, cinnamon, ginger and egg yolk. Beat in a couple of tablespoons of milk and then bring it all together to form a dough and leave to chill in the fridge for 20 – 30mins.
Once chilled roll the dough out on a floured surface to a £1 coin thickness. Cut into your preferred shapes (I used cookie cutters and then pressed the bottom of a crystal glass onto each circle to emboss a pretty pattern on the biscuits) Place the biscuits on the buttered baking tray and bake for 12-14 minutes. Remove from the oven and cool on cooling rack.
Combine the icing sugar and water in a bowl until smooth and decorate your biscuits.
Recipe adapted from Nigel Slater’s beautiful book 12 Tastes of Christmas