Ingredients
- 500 g flour
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves or ground nutmeg
- 3/4 teaspoon baking soda
- 225g butter at room temperature
- 200g brown sugar
- 1 large egg
- 170 g honey
How to make gingerbread Christmas biscuits
In a bowl, mix the dry ingredients. In another bowl beat the butter with the sugar until creamy. Add the honey and the egg, mix, and finally add the dry ingredients. Knead until you obtain a homogeneous, slightly sticky dough. Leave to rest in an airtight container (out of the fridge) for two hours. Then roll out with a rolling pin between two sheets of baking paper, put in the freezer for 10 minutes and then cut out the biscuits. Bake at 180°C in a preheated oven, the time will depend on the size of your biscuits.
Christmas biscuits
The second option is butter biscuits, which we can flavour with lemon or orange peel, vanilla essence, or even replace a small part of the flour with cocoa to make them chocolate. With these quantities you will get about 20 biscuits.
Ingredients
- 250 g flour
- 125 g butter at room temperature
- 125 g sugar
- 1 egg
Preparation
Beat the butter with the sugar until it’s creamy. Add the egg and mix. Add the flour and knead until the dough is smooth and soft. Wrap in cling film and put in the fridge for 30 minutes. After this time, roll out the dough. So that the biscuits do not lose their shape, put the rolled out dough in the freezer for 10 minutes, and then cut out the biscuits with the frozen dough. Bake at 180°C in a preheated oven for about 10-12 minutes, until the edges start to turn golden brown. Once our Christmas biscuits have cooled, we can decorate them.
To decorate our biscuits we need:
- Approximately 250 g icing sugar
- 1 egg white
- Red and white sugar noodles or crystals
- Sugar eyes
- Red sugar balls.
Prepare the icing by adding the icing sugar to the egg white. We turn without beating, until the icing has the right consistency, it should hold its shape for a few seconds if we drop a little icing with a spoon over the rest of the mixture.
The decoration is very simple. Spread a little icing on the top of the biscuit and sprinkle with noodles or red sugar, leaving a white strip. Do the same with the beard, this time covering all the icing with the noodles or white sugar. With a little bit of icing we stick the little ball of the nose and the eyes, we put the rest of the icing in a piping bag and we make the ball of the hat distributing the icing in an irregular way. If you wish, you can make the moustaches with the same piping bag.
