August 28, 2014 - Written by: Ilona-Jade Errington

Novelty Biscuits & Gingerbread

At some point around hitting my mid-twenties it seems suddenly my newsfeed is awash with engagement announcements, wedding photos and babies. And so rather than going with my initial gut reactions of ohmygodwhendidigetsoold and inmyheadimstillanoughtiesteen I decided to embrace the hen parties and baby showers and buy my first set of novelty cookie cutters. Cos who doesn’t want a biscuit shaped like a pram? Or a milk bottle…?

With my funky new kitchen accessories ready to bake I set about figuring out which biscuits would best hold an imprint, and I settled on gingerbread. I hope you enjoy your novelty biscuits as much as I did!

THE RECIPE

Useful Info

This Recipe Is:

Vegetarian

Ingredients

450g Plain Flour (plus a little extra for dusting)
3 tsp Ground Ginger
2 tsp Ground Mixed Spice
2 tsp Bicarbonate of Soda
115 g Butter, unsalted (plus a little extra for greasing)
100g Golden Syrup
115g Muscavado Sugar
1 Egg, lightly beaten

Method

Preheat the oven to 190 Degrees Celsius / Gas Mark and grease your baking paper.
Sift the dry ingredients into a large mixing bowl.
Melt the butter over a low heat and add the golden syrup and sugar, stir.
Add the wet ingredients and the egg to the dry ingredients and mix until well combined.
Roll out the dough on a lightly floured surface until approximately 3mm thick.
Cut the shapes, lay the biscuits on to the baking paper and bake for 15-20 minutes until golden brown. N.B. Smaller biscuits (up to roughly 6cm) bake quicker, in about 10-15 minutes and come out crispier, like ginger snaps.
Decorate!