Thursday, 14 November 2013

The Best Gingerbread Biscuits Revisited

Supersoft without being undercooked!

I noticed now with December fast approaching, the recipe I've posted up for gingerbread biscuits is becoming increasingly more popular. There was however a little confusion in the recipe because the original one stated the wrong about of flour/butter.
Pepperkaker/pepper biscuits or gingerbread biscuits as they are called (normally I would add a pinch of pepper to them, but I haven't tried that with this version before because they turned out sooo delicious the first time around) are normally associated with Winter, and christmas but the spices used are almost the same as in pumpkin spice! There is clearly a fine line, but when I was feeling a little under the weather the other day, and thought of baking gingerbread biscuits, I immediately felt a little better.

I have now improved the recipe, making it more easy to understand, aaaand for some reason they ended up only having 19 calories per biscuit this time! I round it up to 20 though, and don't worry, it includes the flour you need for dusting!

The Best Gingerbread Biscuits Revisited
(Makes close to 68 biscuits, 19 calories each - 1240 for the entire batch)

75g brown soft sugar
1 tsp ground ginger
1/2 tsp allspice
1 tsp cinnamon
50g crystalised ginger, chopped
125g flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
40g light butter (such as Flora)
1 egg yolk
1 tbsp agave syrup

- Start by mixing the first eight ingredients together in a bowl. Make sure it's well incorporated before you continue.

- Melt the butter, and make a well in the flour mix, pouring in the butter, followed by the egg yolk and syrup. Stir well until you have a dough. Knead it well before wrapping it up in clingfilm and leaving it in the fridge for at least half an hour. You can leave it overnight too should you not have time to make them that day - handy!

- Pre-heat the oven to 180-200ÂșC.

- Line a baking tray with baking paper and get ready to roll!

- Take half of the dough and a little flour and knead until it's a little less sticky. Roll out carefully, always dusting the sides lightly with flour as gingerbread dough is usually very sticky. It helps to also flour the rolling pin/glass/whatever you're using to roll it out with.

- Press out small biscuits with cookie cutters or glasses, and place on the baking sheet. Pop them in the middle of the oven and bake for 8-10 minutes until cooked through and puffed up. Leave to cool still on the paper but on a rack for a few minutes before gently peeling them off the baking sheet.

Enjoy instantly with a cup of tea or leave to cool completely before putting them in a biscuit tin. I doubt you can finish them all off in one day unless you have company, despite how dangerously addictive they are! I munched five, as I had to try at least one from each out oof three batches and then there were a couple of "uglies" that I didn't want to bring with me to work. I think I made a few of them on purpose though *blush*

Original source (Once again):

- Jules

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