Nothing says 'Christmas' like homemade gingerbread biscuits — especially when you can hang them up in your home for decoration! My Little Hong Kong Kitchen food blogger Laura Williams puts her interior design and baking skills to the test and gets creative in the kitchen with this little gem of a recipe.
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I've recently developed a taste for spicy ginger biscuits (having never really liked them as a child) and was inspired by a great many Instagram posts to bake these
— it would seem the food world has gone a little gingerbread crazy lately, and I just had to give them a go!
This dough can be used as the basis for lots of shapes and biscuit recipes, from gingerbread men to gingerbread houses, or in my case
— bunting! Once baked, these un-iced biscuits keep for up to two weeks in an airtight container, so they are perfect to stock up on in the days leading up to Christmas!
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Gingerbread Bunting
(Makes around 20 - 24 depending on size)
Ingredients
100g slightly salted butter
85g golden syrup
175g dark muscovado sugar
350g plain flour
1tbsp ground ginger
1tsp cinnamon
1tsp bicarbonate of soda
1 beaten egg
150g icing sugar to decorate
Method
- Begin by melting the butter with the golden syrup and dark muscavado sugar. Heat until all the ingredients melt and bubble together for about 2 minutes, then set aside to cool.
- Whilst the mixture is cooling, place the plain flour into a bowl and add ground ginger, cinnamon, and bicarbonate of soda. Mix the dry ingredients together and then add the warm syrup and 1 beaten egg. Bring together into a soft brown dough, wrap in cling film, and refrigerate for 30 minutes until chilled and ready to roll.
- Before rolling the dough, preheat the oven to 200 degrees and line a tray with baking paper. Roll out the dough and cut out rounds (or any shapes you like) and place on the tray. Use a skewer to create a small hole near the top of each biscuit to enable you to thread the biscuits and create the bunting. The dough spreads a little when cooking, so be sure to leave space in between the biscuit shapes. Bake in batches for around 10 minutes (or until the biscuits are slightly puffed and golden). Allow the biscuits to cool on the tray for a few minutes to firm up before transferring them onto a wire rack to cool.
- To decorate, mix icing sugar with a little water until you reach a pipeable consistency. Place in a piping bag with a small nozzle and decorate as desired.
- To make the gingerbread bunting, thread the biscuits onto some brown string and hang up for Christmas![/su_note]
Stay tuned for more delicious recipes from My Little Hong Kong Kitchen and follow Laura on Instagram.
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Localiiz.
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