Bibby’s Gingerbread Biscuits

Snappy Gingerbread Cookies

I have a rather special post planned for next week and you’re going to need Bibby’s Gingerbread Biscuits to complete the story. Imbued with all the familiar spices that make Christmas sumptuously aromatic, gingerbread biscuits remain a seasonal cookie jar favourite.

Snappy Gingerbread Biscuits

When it comes to gingerbread, allegiances usually lie with either a soft, almost cake-like textured cookie or the crispy crunch of a proper biscuit. If the snap isn’t audible, said cookie is frowned upon as a sad imposter, at best. Biscuits however are prime candidates for dunking, whether destined for tea or a glass of cold milk, it needs a sturdy frame and core to be dip-able. Bibby’s Gingerbread Biscuits fall squarely into the latter category. They’re baked at a lower heat for just a little longer, extending their longevity by a couple of days.

For this gingerbread biscuit recipe, I’ve cut terrace-style shapes, the window treatments making them playfully creative. The height of the structure should measure between 8-12cm and the width, about  3-6 cm.  Alternately, any festive cookie cutter will do the job. Do check back here on Monday for our Christmas showstopper. I think you’re going to love it. Happy baking!

Snappy Gingerbread Biscuits
Bibby’s Gingerbread Biscuits

Makes 28-34 standard size cutouts

  • 120g brown sugar
  • 15ml (1 tablespoon) molasses
  • 20ml golden syrup
  • 20ml ( 4 teaspoons) ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon mixed spice
  • 1/2 teaspoon ground cloves
  • 60ml (1/4 cup) water
  • 110g butter
  • 150g self raising flour
  • 120g plain flour
  • 1/4 teaspoon fine salt
Royal Icing
  • 1 egg white
  • 1 1/2 cups icing sugar sifted
  • 5ml (1 teaspoon) lemon juice
  1. Place the sugar, molasses, syrup, all the spices and water in a small saucepan. Over a medium low heat, whisk gently until the sugar is melted and the mixture is smooth. Remove from the heat, then add the butter,  allowing the residual heat to melt the butter. Set aside to cool completely.
  2. Sift together the self-raising flour, cake flour and salt into the bowl of an electric mixer. Add the cooled butter mixture to the dry ingredients and mix until the dough comes together. Turn out onto a lightly floured surface and shape into a thick, roundish disc.  Wrap in cling film and chill for at least 2 hours or overnight.
  3. Preheat the oven to 170º C. Line 2 baking sheets with parchment paper.
  4. On a lightly floured surface, roll the dough out to a 4mm thickness. Cut into desired shapes and transfer onto baking sheets. Chill for at least 30 minutes. Bake for 15-20 minutes, rotating the trays for the last 5-6 minutes of the baking time.
  5. Rest on the baking sheet for several minutes before transferring to a cooling rack.
  6. For the royal icing, place the egg white in a small mixing bowl. Sift over the icing sugar and mix to combine. Add lemon juice and stir through. The consistency should be smooth and glossy. Transfer to a piping bag with a narrow piping tip.
  7. Decorate cooled gingerbread biscuits as desired. Store in an airtight container for up to 1 week.

 

More gingerbread love:

Ottolenghi’s Soft gingerbread tile cookies

Gingerbread Bundt cake

Ginger and Oat Shortbread

 

 

 

 

 

 

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