Christmas is my favourite time of the year 🙂 Every year I love to decorate our Christmas tree with gingerbread biscuits!
I spend hours baking and decorating them, it makes me feel happy and reminds me of when I used to do it with my mum…
Today I want to share with you my recipe: it’s easy and delicious, and after you’ll bake these lovely biscuits your home will smell divine!
- self-raising flour or plain flour*: 250 grams
- Muscovado sugar: 125 grams
- unsalted butter cold: 125 grams
- medium eggs: 2
- all spice: 1 tsp
- ground ginger: 1 tsp
- ground cinnamon: 1 tsp
- cocoa powder: 1 tsp
- ground nutmeg: 1/2 tsp
- Royal icing
- icing sugar sifted : 200 grams
- egg white: 20 grams
- lemon (the filtered juice): 1/2
- Sift together flour, all the spices and the cocoa powder and pour into the bowl of a food processor.Add the butter cut into small cubes and the sugar and blend until the mix looks like breadcrumbs.
- Add the eggs and pulse until the mixture comes together.
- Transfer on a lightly floured surface, knead gently to form a ball, wrap in clingfilm and refrigerate for at least 30 minutes.
- Then roll the dough out to 0,3 cm thickness (0,5 cm if you are using plain flour, read the notes below) on a lightly floured surface. Using cutters, cut out the cookies and place them on a baking tray lined with parchment paper, leaving 1 cm gap between them.If you are making biscuits for the Christmas tree remember to make a small hole at the top of each biscuit using a wooden skewer so you can hang them.
- Refrigerate for 15 minutes then bake into the preheated oven at 180°C for 10/15 minutes until golden-brown.
- Once the gingerbread men are ready and cold prepare the royal icing.Put all the ingredient into a bowl and mix with an electric mixer until light, fluffy and shiny. You can use the royal icing white or you can add edible colours. Remember to cover the royal icing while using it otherwise it will dry out too soon.Put some icing into a small piping bag with a round nozzle and decorate the biscuits.
* I use plain flour only if I'm making biscuits to hang on the Christmas tree because they have to be resistant. If you are making them just for eating use the self-raising flour otherwise they will be tough.