Christmas is the time to indulge in tasty treats packed with delicious warming spices, and these really gingery Christmas biscuits fit the bill perfectly.
Created by Alice Fotheringham of Piccolo, the organic baby food brand, these snappy biscuits are filled with all the spices and smells of the festive season. They’re also so moreish it’s impossible to stop at one.
If you can resist eating the whole batch in one go, you can stamp holes in the top to turn them into Christmas decorations or use a cutter to make gingerbread men for your little one to decorate.
Really Gingery Christmas Biscuits
Makes: around 25 biscuits
Preparation: 15 minutes
Cooking: 25 minutes
Suitable for Freezing
250g plain flour
½ tsp bicarbonate of soda
4 tsp ground ginger
½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground allspice
125g butter, softened and diced
120g soft brown sugar
75g crystallised ginger, finely chopped
- Sift the flour, bicarbonate of soda and spices together in to a large mixing bowl, or the bowl of a stand mixer, making sure they are well combined.
- Add the butter and, if making by hand, rub in before stirring in the other ingredients to make a dough. If using a mixer, add the butter, sugar, treacle and mix. Add the crystallised ginger at the end and mix until well combined into a dough.
- Wrap the dough in cling film and chill for a minimum of 30 minutes, or 2 hours if you have. Once chilled take the dough out of the fridge and leave at room temperature five to ten minutes to soften slightly and make easier to roll.
- Heat the oven to 140C (fan)/160C/gas mark 3. Roll out the chilled dough onto a lightly floured surface to about 1cm thick, and cut out the biscuits into any shape you like using cookie cutters or a knife. If making decorations, create a small hole in the biscuit with a skewer. Arrange, spaced out, on two lined and greased baking trays, then bake for 25 minutes.
- Allow to cool on the baking tray for 10 minutes until they have firmed up a bit, then transfer to wire racks to cool completely.
Tip: Make double the dough and freeze half for another time, or just make double quantity as they disappear pretty quickly.