I love making gingerbread biscuits, the dough is soft enough to manipulate and add details, they're fun to make and go great with a cup of tea or on their own. Although they are very sugary so I warn you if you're not a fan of rich biscuits.
225 g butter
145 g dark brown sugar
160 ml liquid molasses
1 egg, beaten
1 ½ teaspoons vanilla extract
500 g all-purpose flour
¾ teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon nutmeg
- In a saucepan, stir together the butter, brown sugar, and molasses over medium heat until dissolved.
- Pour into a large mixing bowl, and let it cool for around 5 minutes.
- Stir the egg and vanilla into the sugar mixture until smooth.
- Sift together the flour, baking soda, cinnamon, ginger, and nutmeg, and then stir it into the wet mixture. Cover and chill dough overnight, or for a few hours if you’re short of time.
- Once you’re ready to start making them, preheat oven to Gas Mark 3 ( 165 degrees C ).
- On a lightly floured surface, roll out dough to 1/4 cm thickness, or thicker dependant on how chunky you want your cookies. The thicker the dough the softer the cookie. I generally roll it quite thin so they’re nice and crunchy.
- Cut into equilateral triangles, circles and squares and prepare to make triforces, pacman and tetriminos.
- Once your basic shapes are ready you can then add them to a baking sheet with some greaseproof paper, make sure to spread them out evenly as they will slightly enlarge.
- You can now add detailing on the shapes and then also decide if you’re ready to make some more complex biscuits, like the Prince, Darwinian’s Toro or even LocoRocos
- Bake for 10 to 15 minutes in the preheated oven, you can test if their cooked by gently poking a cookie, they should be firm but slightly soft, as they will cook a little more when out the oven, and harden. Be careful the cookies don’t go dark on the edges as then they’ll be slightly burnt.
My recipe is a slightly altered version of an anonymous member on AllRecipes. I've been making these biscuits for five years now and I'm still not sick of them.