Edible decorations are a novelty at Christmas – these gingerbread biscuits look great and taste even better. Make extra for the table, or eat them straight from the tree.
Why not have a go at making traditional German lebkuchen, too?
Join Extradelicious to unlock Cook Mode
Ingredients
- 175g plain flour, plus extra to dust
- 2 tbsp ground ginger
- 2 tbsp crystallised ginger, very finely chopped
- Zest of 1 lemon or orange
- 100g butter, chilled and cubed
- 50g caster sugar
- 1 tbsp milk
- Oil to grease
- 5 tbsp icing sugar to decorate
- Silver and white sugar balls to decorate
Join Extradelicious to unlock Cook Mode
Method
- In a food processor, whizz the flour, ground and crystallised ginger, zest and butter with ½ tsp salt until it resembles fine breadcrumbs. Gradually add the sugar and milk, pulsing to form a dough, then turn out onto a lightly floured surface and knead briefly until smooth. Shape the dough into a flat disc, then wrap in cling film and chill in the fridge for 30 minutes.
- Preheat the oven to 180°C/fan 160°C/gas 4. Tip the dough out onto a lightly floured surface and roll out to the thickness of a pound coin. Use star and bauble-shape cookie cutters to stamp out about 10 biscuits, re-rolling the trimmings as needed. Transfer the biscuits to a lightly oiled baking sheet, then chill in the fridge for 10 minutes.
- Bake on the middle oven shelf for 15-20 minutes until golden and crisp. Leave to firm slightly on the sheet, then transfer to a wire rack to cool completely.
- To make the icing, add warm water little by little to the icing sugar and whisk to a consistency thick enough to coat the back of a spoon. Drizzle or pipe the icing over the biscuits, then decorate with sugar balls.
Nutrition
- 193kcals Calories
- 8.6g (5.3g saturated) Fat
- 2g Protein
- 28.4g (12.8g sugars) Carbs
- 0.8g Fibre
- 0.2g Salt
Leave a comment, question or tip