Big Batch Gingerbread Christmas Biscuits
This will make a LOT of gingerbread, the exact number depends on the size of the cookie-cutters you choose. Chilling the dough is an essential step, don't skip it! Plan for a 3 hour gap between the dough making and the biscuit making, OR freeze the dough and bake small batches whenever you like.
Equipment
- Large mixing bowl
- Cling wrap
- Rolling Pin
- Christmas shape cookie cutters
- 2 baking/cookie trays
- baking paper
- 2 wire cooling racks
Ingredients
- 6 cups of plain flour
- 1 cup brown sugar
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- ¼ tsp ground cloves
- 1 tspn salt
- 2 tsp baking powder
- 1½ cups golden syrup
- ½ cup warm water
Instructions
Make the dough
- Mix together the flour, sugar, cinnamon, salt, nutmeg and cloves.
- Whisk the baking powder in the warm water until dissolved.
- Slowly add in the golden syrup and baking powder water to dry ingredients and mix well.
- Roll dough into one or two balls and cover with cling wrap. Chill in the fridge for AT LEAST 3 hours.
Optional: freezing instructions
- Roll the dough into several 'logs' and wrap tightly in plastic wrap, then freeze. Thaw overnight in the refrigerator, then roll out, cut into shapes, and bake.
Bake the biscuits
- Preheat oven to 180C and line two baking trays with baking paper.
- Sprinkle benchtop with flour and flour the rolling pin. Take a section of the gingerbread dough out of the fridge and roll to 1cm thick.
- Use cookie cutters to cut into shapes. Add leftover dough to the next batch for rolling.
- Bake for 7-10 minutes or until gingerbread people look lightly golden.
- Continue to roll, cut, and bake in batches until all done. Keep timers set so you don't lose track.
- Cool on wire racks. Store in an airtight container until needed - humidity is the enemy of gingerbread!
Notes
Decorate with a basic icing frosting mixed with a little egg white if desired, (optional) and smarties, mini m&m’s etc.
Tried this recipe?Let us know how it was!