Christmas Ginger biscuits 

Recipe by Dee Gullan

Makes about 24 biscuits

350g plain flour

2 tsp. baking powder

3 tsp. ground ginger 

3 tsp. ground cinnamon

100g unsalted butter – cut into pieces and at room temperature

175g light brown sugar

1 egg

4 tbsp. golden sugar

1 – 4 tbsp. water  (add a little at a time if the dough is slightly dry)

Preheat the oven to 180C 

Place the flour, ginger and cinnamon in a bowl

Rub the butter into the mixture until the mixture resembles breadcrumbs

Stir in the sugar, add the egg and syrup, and about 1 tablespoon of water the bind the dough (add more water a little at a time if necessary)

Turn out onto a floured surface and knead to bring the dough together

Flour your rolling pin  and roll out the dough until it is about 0.5cm thick, it is easier to split the dough in half and do this in 2 batches.

Press out the cookies with your desired cookie cutters 

Place on a greased baking tray and bake for 10-12 minutes 

Royal icing for decorating

2 cups icing sugar

2 egg whites 

2 tsp of water 

Sieve the icing sugar into a bowl

Add the egg whites and mix

Add a few drops of water little at a time until the mixture resembles a thick poring cream consistency

Separate into bowls and add your chosen add food colouring to each bowl, mix well (remember that a little food colouring goes a long way

Place the icing into piping bags with a metal nib – (use a very fine nib, the hole is approximately the size of a tooth pick)

Or cut a minute hole in the piping bag.  If the hole is too big you won’t have accuracy when piping. 

Have fun and decorate your biscuits!