Gingerbread wreath biscuits

Gingerbread wreath biscuits


These festive gingerbread biscuits are both tasty and decorative. Give them to your friends as gifts but dont forget to keep some for yourself.

The ingredient of Gingerbread wreath biscuits

  1. 125g butter, softened
  2. 1/2 cup (100g) brown sugar
  3. 1/2 cup (125ml) treacle
  4. 1 egg, separated
  5. 2 1/2 cups (370g) plain flour
  6. 1 teaspoon bicarbonate of soda
  7. 1 tablespoon ground ginger
  8. 1 teaspoon ground cinnamon
  9. 1/2 teaspoon ground cloves
  10. 1/4 teaspoon ground cardamom
  11. 1 eggwhite
  12. Demerara sugar, to sprinkle

The instruction how to make Gingerbread wreath biscuits

  1. Preheat oven to 180u00b0C. Line 2 oven trays with baking paper. Use an electric mixer to beat the butter, sugar, treacle and egg yolk together in a small bowl until pale and creamy. Add the flour, bicarbonate of soda, ginger, cinnamon, cloves and cardamom and stir to combine. Turn onto a lightly floured surface and gently knead until smooth. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
  2. Divide dough into 2 portions. Roll a portion out onto a lightly floured surface to a 3mm-thick disc. Use an 8cm fluted pastry cutter to cut out discs. Use a 3cm fluted pastry cutter to cut an inner circle from each disc. Place on trays. Continue with remaining dough. Bake for 15-20 minutes or until golden and crisp. Remove and set aside to cool. Brush with eggwhite and sprinkle with demerara sugar. Place in oven for a further 2 minutes to set. Remove and set aside to cool.

Nutritions of Gingerbread wreath biscuits



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