As per usual, I've been super last minute when it comes to my Christmas shopping. The thought of heading to Oxford Circus between now and Christmas Eve is just horrifying and I've pretty much missed all the online cut off dates for pre christmas delivery. Well done Benji.
But all is not lost! There is still plenty of time to whip up some homemade gifts which always go down well. Add a bow and a cute handwritten message, and you've got a beautiful personalised gift for the whole fam. I'm probably going to go for a mix of these iced gingerbread biscuits as well as my cranberry, orange and white chocolate shortbread that I made last year. So you've got about 4 days to get your cookie cutters out and get baking!
R E C I P E
100g Unsalted Butter
90g Light Muscavado Suguar
3 tbsp Golden Syrup
1 tbsp Treacle
1 tsp Vanilla
1 Medium Egg
280g Plain Flour
1/2 tsp Bicarbonate Soda
3 1/2 tsp Ground Ginger
2 tsp Ground Cinnamon
1/4 tsp Allspice
1/4 tsp Ground Cloves
250g Royal Icing Sugar
5 tbsp Lemon Juice
M E T H O D
Gently heat the butter, golden syrup, treacle and sugar in a saucepan until fully melted.Remove from the heat and allow to cool slightly before beating in the vanilla and egg.
Add the flour, bicarbonate of soda and spices in the pan and mix until it forms a smooth dough. Wrap the dough in cling film and let it chill and firm up in the fridge for at least an hour.
Preheat the oven to Gas Mark 4/180C and line two baking trays with baking paper. Turn the dough onto a lightly floured surface and roll out to your desired thickness. Cut out your shapes with a cookie cutter, re-rolling the scraps again if necessary.
Place the shapes in the baking tray and freeze for 10 mins or refrigerate for 20 mins until they are firm. Bake for 12-15 minutes until the edges are firm and the middle is still slightly puffy.
Transfer them to a wire rack to cool completely - They will harden as they cool.
Make the royal icing by mixing together the sugar and lemon juice until you have a smooth and pipeable consistency. If it's too runny, add some sugar, if it's too thick add a little more lemon juice or water.
Spoon the icing in to a disposable piping bag fitted with a 1mm round nozzle or simply snip off the end of the piping bag. Decorate all the biscuits before leaving to dry for at least half an hour.