GINGER BISCUITS

Hi allπŸ™‹πŸ»β€β™€οΈ

I am on a Christmas baking, cooking and devouring this year. Seriously on a rollπŸ˜›. Tried to make these ginger biscuits this time and they have been outstanding and perfect.

My son has really enjoyed with his friends and myself enjoyed too with tea. Infact I shared few with my friends too at our rendezvous in the garden area of my society. After all Christmas is to celebrate and to celebrate with your friends. It’s all about loving and sharing and celebrating 😍.

So here’s the recipe which yields 20 medium sized biscuits and one medium sized cookie at the end 😁.

RECIPE:

INGREDIENTS:

FOR BISCUITS:

125 gms salted butter at room temperature

1/2 cup soft dark brown sugar

1 egg

1/4 cup molasses or golden syrup or honey.. have used golden-syrup

2+1/2 cups APF or refined flour

1 tsp baking powder

1 tbsp ginger powder

1/2 tsp cinnamon powder

1/4 tsp nutmeg powder

Some extra flour for dusting

TO DECORATE:

1cup sifted powdered sugar

Red,green and white gel paste

Some milk

METHOD:

FOR BISCUITS:

Take sugar and butter in a bowl. Whip till light and fluffy with hand mixer… for about 3 minutes at medium speed.Add golden syrup and eggs. Mix well.Add flour, baking powder, all the spices. Mix well but don’t knead. Just combine well using your hands.

Pat the dough and wrap with cling film.Refrigerate for 4-5 hours or until hard enough to roll because dough will be very sticky.As the dough becomes hard enough to roll, preheat oven at 175Β° c for 10 minutes. Line a baking tray with parchment paper.

By the time the OTG is getting preheated, divide the dough into 2 equals and keep back one in refrigerator. Roll the other half by using some flour dust. Cut out the biscuits with any cookie cutter. I got this one for Christmas from amazon ☺️. Now slowly take the cut outs and place them on lined tray. Bake for 8-10 minutes at 175°c.

As you can see the browning edges, take the tray out and place it on wire rack. Cool it for a while and transfer them on wire racks again. Repeat the same procedure for the remaining dough. Before piping and decorating each biscuits, cool them completely.

TO DECORATE:

Divide the sugar in 3 equals in bowls. Add gel paste and milk and mix. Adjust with milk to get the desired consistency for piping.

Decorate using piping bag and let all the cookies dry before storing in canisters. It takes hardly 15 minutes maximum to get dried up completely. Far better than royal icing with egg which requires 12-14 hours.

Enjoy and keep cookingπŸ‘πŸ»

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