Ginger crisp biscuits

Ginger crisp biscuits

By
From
Baking
Makes
25
Photographer
Vanessa Levis

Spicy, crisp triangular biscuits are decorated in the shape of a Christmas tree – all very festive for the holiday season. Instead of cachous, embellish the biscuits with other small edible decorations, stocked by specialty kitchen stores.

Ingredients

Quantity Ingredient
250g golden syrup
250g unsalted butter, at room temperature
165g caster sugar
450g plain flour
3 teaspoons ground ginger
2 teaspoons baking powder
2 teaspoons bicarbonate of soda
1 egg, lightly beaten
silver cachous, (optional) to decorate

Icing

Quantity Ingredient
80g icing sugar
2 tablespoons hot water

Method

  1. Heat the golden syrup, butter and sugar in a small saucepan over a low heat for 3–4 minutes, stirring, until the sugar has dissolved.
  2. Sift the flour with the remaining dry ingredients in a large bowl. Add the butter mixture alternately with the beaten egg and mix until well combined. Divide the dough into a few batches, wrap each in plastic wrap and chill for 1 hour, until firm.
  3. Preheat the oven to 190°C. Line two baking trays with baking paper.
  4. Roll out the dough thinly on a lightly floured board. Using a biscuit cutter or a sharp knife, cut into triangles and place on the prepared baking trays. Re-knead the scraps and chill before rolling out again. Repeat with the remaining dough.
  5. Bake in batches for 8–10 minutes or until very lightly golden. Transfer to wire racks to cool. Store in an airtight container until needed.
  6. To make the icing, beat the icing sugar and hot water together in a bowl until smooth. Using an icing pipe with a fine point (or make baking paper triangles into cones for piping), ice the biscuits and decorate with the cachous to resemble baubles on Christmas trees.

Tip

  • To be sure these biscuits are fully cooked, check underneath – the base should also be pale golden.
Tags:
baking
bakery
margaret
fulton
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