Now that the nights are drawing in we’re all in need of a little comfort food. Iced ginger biscuits are perfect for this, providing a sweet yet spicy treat. This simple recipe can bring you a batch of crunchy goodness, beautifully decorated but not too difficult to make at home. You’ll need some steady hands but these biscuits will make a gorgeous addition to your biscuit tin. The only question now is to dunk or not to dunk?
Iced ginger biscuits method
Before you start, preheat the oven to 190°C/ Gas 5.
Gently heat the sugar, ginger syrup and butter in a pan until melted.
Sift the flour into a mixing bowl, adding the chopped ginger, egg and melted ingredients. Mix until a dough is formed. Wrap this in cling film and chill for 1 hour to set.
Lightly flour your work surface and roll out the dough to 0.5cm thick. Cut out your chosen shapes with a cutter or template.
Line a flat baking tray with baking parchment and place the biscuits on with gaps in between. Bake for 15 minutes until golden brown. Once cool enough to move, transfer to a wire rack to cool completely.
To make the royal icing, whisk together the egg whites and icing sugar. If you have an electric mixer, make sure you use a low speed. Scrape the sides of the bowl once combined to ensure all icing sugar is used. Then continue to whisk until the mixture is glossy and stiff. Use a medium speed on your electric mixer, if using. Add a few drops of food colouring if you want to make them colourful.
Spoon your icing into a piping bag, ensuring to twist the end. Pipe on whatever pattern you fancy – we think lace patterns are particularly pretty.
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