Gingerbread Biscuits

These are some gingerbread style biscuits, baked as a thank you present at the end of my dietetics placement. Admittedly, they are a bit of a make shift bake, using what I had available in my cupboards whilst staying away. The best ideas, using the top of a spice jar as a cookie cutter and a roll of foil as a rolling pin. Surprisingly they work great! So, lesson learnt from this is, even if you don't have top notch equipment, you can still make great tasting bakes. 

Recipe - Makes 40 biscuits

For the biscuit dough:

• 250g plain flour
• 75g margarine
• 60g golden syrup or honey
• 90g light brown sugar
• 1 tsp bicarbonate of soda
• Pinch salt
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• Pinch cayenne pepper

For the icing:

• 150g icing sugar
• 2-3 tbsp water

Make the biscuit dough by putting the margarine, honey and sugar into a pan over a medium heat and stir until melted. Combine the flour, bicarbonate of soda, salt and spices in a bowl and slowly pour in the melted mixture, stirring until well combined and a dough is formed. Chill for 30 minutes, wrapped in clingfilm or in a covered bowl. 

Preheat the oven to 180C. Once chilled, roll the dough out between two pieces of clingfilm to 5mm thick. Use a 3cm diameter round cookie cutter to cut rounds of the dough. Place on a lined baking tray and bake for 6-8 minutes or until lightly browned. Remove, leave for 5 minutes on the tray to cool a little and harden, then remove to a wire rack. 

Make the icing by putting the icing sugar in a bowl and slowly mixing in the water to form a slightly runny paste. Drizzle over the biscuit then leave to set.