Gingerbead Stars
Loved by Mums and Dads and the kids. This classic seasonal biscuit hits all the right notes, with warming winter spices of cinnamon and ginger. Purists enjoy them unadorned, but they can be easily ‘Christmas-ified’ with a simple white water icing.
Ingredients
125g butter
100g light muscovado sugar
80g treacle
1 egg
1 tsp bicarbonate of soda
375g plain flour
1 tsp mixed spice
2 tsp ground ginger
1 tsp cinnamon
1 tsp salt
Method
Heat the butter, sugar and treacle in a pan over a low heat
Once the sugar has melted remove from the heat
Cool a little
Beat in the egg
Then beat in the bicarb – the mix will fizz a little
Add the flour, spice and salt to form a soft dough
Wrap the dough in cling film and rest in the fridge for 1 hour +
Remove and roll out to about the thickness of a pound coin.
Cut out shapes
Bake for 15mins at 170°C
Cool and decorate if you so wish with water icing.
125g butter
100g light muscovado sugar
80g treacle
1 egg
1 tsp bicarbonate of soda
375g plain flour
1 tsp mixed spice
2 tsp ground ginger
1 tsp cinnamon
1 tsp salt
Method
Heat the butter, sugar and treacle in a pan over a low heat
Once the sugar has melted remove from the heat
Cool a little
Beat in the egg
Then beat in the bicarb – the mix will fizz a little
Add the flour, spice and salt to form a soft dough
Wrap the dough in cling film and rest in the fridge for 1 hour +
Remove and roll out to about the thickness of a pound coin.
Cut out shapes
Bake for 15mins at 170°C
Cool and decorate if you so wish with water icing.
