Gingerbread Biscuits
Piparkakut
510g (1lb 2oz) Flour
200g (7oz) Butter
175ml (6floz) Syrup
170g (6oz) Sugar
2 Eggs
1-2 tbsp Orange Zest
3 tsp Baking Soda
1-2 tsp Ground Cinnamon
1-2 tsp Ground Cloves
1-2 tsp Ground Ginger
Milk or Cream
Icing Sugar
Pre-heat the oven to 200°C: 400°F: Gas 6.
Place the butter, syrup, sugar, and spices into a saucepan and bring to the boil briefly.
Allow to cool.
Beat the eggs into the mixture one at a time.
Sift the flour and baking powder into a bowl.
Add the mixture to the flour a little at a time, combining thoroughly, add a little milk or cream if the dough seems too dry.
Wrap the dough tightly in clingfilm and refrigerate overnight.
Roll out the dough very thinly, on a well-floured surface.
Use a cutter to cut into shapes.
Carefully place on a baking tray.
Bake for 5-8 minutes or until golden, check them regularly as they can burn quite quickly.
Allow to cool.
Either dust with icing sugar or cover with icing.
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