Name: My Favourite Ginger Biscuits
Prep time: 15 min
Cook time: 10 min
Cuisine: British
Ingredients: 65 g Butter 50 g Soft brown sugar 4 tbsp Golden syrup 1 Egg yolk 150 g Plain flour, sieved 1 tbsp Ground ginger 0.5 tsps Bicarbonate of soda 150 g Icing sugar 2 tbsp Lemon juice or water 0 exclude Edible silver balls

My Favourite Ginger Biscuits

My Favourite Ginger Biscuits recipe lets your kids take charge of the rolling pin & cookie cutters, so they can make & shape their own ginger biscuits.

For another quick, easy and delicious treat, try Annabel’s Apricot Cookies

Vegetarian

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Ingredients

65 g Butter
50 g Soft brown sugar
4 tbsp Golden syrup
1 Egg yolk
150 g Plain flour, sieved
1 tbsp Ground ginger
0.5 tsps Bicarbonate of soda
150 g Icing sugar
2 tbsp Lemon juice or water
0 exclude Edible silver balls

Method

Pre heat the oven to 180C/350F/Gas 4
Beat the butter and sugar with an electric whisk until pale. Add the golden syrup, flour, ginger and bicarbonate of soda and beat together until you form a dough. Wrap in cling film and chill for at least 30 minutes.
Roll out on a floured work surface to a thickness of about 3 cm (1 in). Start in the centre of the dough and roll evenly towards. Cut into shapes using cookie cutters from the outside edges of the dough into the centre, cutting as close together as possible. Re-roll the trimmings until all the dough is used up.
Place on baking sheets lined with baking paper and bake for about 8 minutes. Allow to cool then transfer to a wire rack to cool completely
To make the icing, sift the icing sugar into a bowl, and gradually beat in just enough water to give a smooth icing that is thick enough to pipe. Cut the greaseproof paper into 15-18am (6-7 in) squares then cut in half to make triangles. Roll up the triangles to make cones and fold over the paper at the open end to secure. Pipe white icing on to the cookies to decorate them, and if you like you could ad some edible silver balls.