Gingerbread biscuit dough
- December 2015
- 140g light molasses, golden syrup or honey
- 200g soft light brown sugar
- 200g unsalted butter
- Finely grated zest 1 lemon (unwaxed)
- 4 tsp ground ginger
- 2 tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- ¼ tsp ground cloves
- ½ tsp bicarbonate of soda
- 500g plain flour
- 1 tsp salt
- 1 medium free-range egg, lightly beaten
- Pour the molasses (syrup/honey) into a large saucepan with the sugar, butter, zest and spices, then heat over a low-medium heat, stirring often, until the sugar has dissolved.
- Increase the heat to bring the mixture to boiling point, then take off the heat and beat in the bicarbonate of soda. The mixture will bubble up at this point as the bicarbonate reacts – mix briefly until combined, leave to cool for 15 minutes, then pour into a large mixing bowl.
- Sift the flour and salt, then fold into the spiced sugar mixture in batches, using a wooden spoon or a stand mixer. Beat in the egg using a wooden spoon or a stand mixer until just combined. Don’t overwork the mixture or the biscuits will spread too much during baking.
- The dough will be very sticky to begin with but don’t add any extra flour. Scrape out of the bowl onto a clean surface and knead together until just smooth. Wrap in cling film and chill in the fridge for 1 hour.
Prep the dough up to 1 day ahead, cover and chill until ready to roll, shape and bake.
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