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Gingerbread wreath biscuits
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Prep Time:
120 minutes
Cook Time:
25 minutes
Total Time:
145 minutes
Delicious and charming gingerbread cookies - perfect for gifting or indulging!
Ingredients:
  • 125g butter, softened
  • 100g brown sugar
  • 125ml treacle
  • 1 egg, separated
  • 370g plain flour
  • 2.50 gm bicarbonate of soda
  • 10.00 gm ground ginger
  • 2.50 gm ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp ground cardamom
  • 1 eggwhite
  • Demerara sugar, to sprinkle
Instructions:
  • Preheat the oven to 180°C. Line 2 oven trays with baking paper. In a small bowl, use an electric mixer to beat together the butter, sugar, treacle, and egg yolk until pale and creamy. Add the flour, bicarbonate of soda, ginger, cinnamon, cloves, and cardamom, then stir to combine. Gently knead the dough on a lightly floured surface until smooth. Cover with plastic wrap and chill in the fridge for 30 minutes.
  • Divide the dough in half. Roll out one portion on a lightly floured surface to a 3mm-thick disc. Use an 8cm fluted pastry cutter to cut out discs, then use a 3cm fluted pastry cutter to cut an inner circle from each disc. Place on trays and repeat with the second portion of dough. Bake for 15-20 minutes until golden and crisp. Once cooled, brush with egg white, sprinkle with demerara sugar, and bake for an additional 2 minutes to set. Cool before serving.

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