Festive Gin-ger bread Biscuit Tree Decorations

I was lucky enough to work with Darnleys Gin this year on creating a gin-ger bread biscuit recipe using the botanicals that they have in their Spiced Gin.  It was great fun and something very different for me to get my teeth into (literally as a lot of tasting was done!). I have detailed below the recipe, it is easy to make and great fun for the kids when it comes to decoration. I used fondant icing but you can ice straight onto the biscuits or add your own sparkles and silver balls.  Merry Baking Everybody : )

Darnley’s Spiced

Christmas Gin-ger Biscuits

Ingredients

  • 175g x Dark Muscovado Sugar
  • 85g x Golden Syrup
  • 100g x Butter
  • 5 tsp Ground Ginger; ½ tsp Cinnamon; ½ tsp Ground Cloves; ½ tsp Ground Coriander; ½ tsp Ground Cumin; ½ tsp Mace; 6 x Juniper Berries
  • 350g x Plain Flour (plus extra for dusting)
  • 1 tsp bicarbonate of soda
  • 1 egg, lightly beaten

Decoration

Do your own thing! I used ready rolled fondant icing and hand painted my design with some food colouring gel. You can use whatever you want; ice straight onto the biscuit or use silver balls, chocolate or glitter, there are an array of choices and it’s all about enjoying the process and giving it your personal touch.

Makes around 30 Star biscuits (or whatever type of cutters you want to use!)

Preheat your oven to 190C/170C fan/gas 5

Method 

  • Heat the sugar, golden syrup and butter until melted. Use a pestle & mortar to crush the juniper berries until a fine paste, add the spices and mix with the juniper then add to the flour with the bicarbonate of soda in a large bowl. Make a well in the centre of the dry ingredients, add the melted sugar mix & egg. Mix well.
  • Cover the bowl containing the biscuit mix with cling film and leave to cool on the side and then put in the fridge for at least 1 hr to become firm enough to roll out.
  • Heat the oven. Turn the dough out onto a lightly floured surface and knead lightly. This dough can be kept in the fridge for up to a week. Cut the dough in half. Thinly roll out one half on a lightly floured surface about the depth of a £1 coin!. Cut into shapes with your choice cutters, then transfer to lightly greased baking trays, leaving a little room for them to spread. If are hanging the biscuits up, make a small hole in the top of each one using a skewer. Repeat with remaining dough.
  • Bake for 12-15 mins until they darken at the edges slightly. If the holes you have made have closed up, remake them while the biscuits are warm and still on the tray. Cool for a few mins on the baking trays, then transfer to a wire rack to cool and harden up completely. If hung up on the tree, the biscuits will be edible for about a week.
  • Decorate in any way you choose! I like the dolly mixture sweeties too, anything goes!

 


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