The Ultimate Ginger Biscuit Recipe from Manon's Little Kitchen
400g of dark muscovado sugar
200g of granulated sugar
250g of salted butter at room temperature
2 tbsp of golden syrup
2 tbsp of black Treacle
2 tbsp of ground ginger
1 tbsp of cinnamon
1/2 tsp of nutmeg
600g of plain flour
2 egg whites
1 tsp of cream of tartar
500g of icing sugar
1* Make the biscuit dough: In the bowl of an electric mixer, add the sugars and the butter and beat for 4 min. Then add the eggs one by one. When everything is combined, add the golden syrup and treacle and mix well. Finish by adding the flour and the ground ginger and cinnamon and nutmeg. The dough will be super stiff, but that is good!
2* Bake : Take a quarter of the dough, and roll on a floured surface and start to cut the shaped desired. Keep the pieces in the fridge for 30 min before baking at 180 degrees for 18 min.
3* Make the royal icing: In the bowl of an electric mixer, add the eggs and the cream of tartar and mix until soft picks form. Stiff in the icing sugar and mix for 5 min. Add some icing sugar to make it thicker, and add some water to make it thiner, easy!
Merry Christmas Baking!
Manon Lagreve is a baker and runs her website called Manon’s Little Kitchen!
Here she shares her recipes, her “coups de coeur”, her travels and anything that makes her happy
Manon wears wears our Reverse Polkadot