Prep 45 mins
Cook 30 mins
This recipe comes from Martin Blunos of the Good Food Network. Apparently there was an error on the website as to how much butter is to be used. I made the recipe with the amount of butter originally stated and found the dough so soft, I had to work in another cup of flour. I am posting this with the amount of butter adjusted. The dough comes together really well if you mix it in a food processor. I also wanted to mention that the original recipe states a total batch of 30 cookies. Somehow, I got 96. Someone's count is definitely off!
- 450 g all-purpose flour
- 2 teaspoons baking powder
- 4 teaspoons ground ginger
- 1 1⁄2 teaspoons ground cinnamon
- 1 pinch cayenne pepper
- 1 pinch salt
- 125 g unsalted butter, cubed
- 400 g caster sugar
- 4 1⁄2 tablespoons golden syrup (Corn syrup is a good substitute)
- 2 eggs, beaten
- Sift the flour, baking powder, ginger, cinnamon, cayenne and salt into a large mixing bowl.
- Add the butter and sugar and rub until the butter is absorbed and the mixture has a sandy texture.
- Mix in the syrup and enough of the beaten egg to make a fairly stiff, smooth dough.
- Shape the dough into a ball and wrap in cling film.
- Place the dough in the fridge to firm up for at least 45 minutes.
- Preheat the oven to 350 degrees F and grease a couple of non-stick baking sheets.
- Roll out the dough to 3 mm thickness.
- Cut the biscuits into your desired shapes and place on the prepared baking sheets.
- Bake for 10-12 minutes until golden brown then set aside to cool on the baking sheets.
- Decorate the biscuits with piped royal icing.
- Store in an airtight container.