Best known for our original hand-iced biscuits, sold online and in our two London boutiques in Notting Hill and Belgravia, we decided to share our famous gingerbread dough recipe.
Our gingerbread, or all-spice dough, started out as a Christmas favourite, but now we bake it all year round to make our family favourite Jolly Gingers.
This signature recipe can be found in our Biscuiteers Book of Iced Gifts cookbook, along with other recipes, like our favourite vanilla dough and some tips and tricks on achieving the perfect icing.
Shop our jolly gingers here:
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Shop our Cook Book here:
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All Spice Biscuits
Makes approx. 24 biscuits
Ingredients:
170g caster sugar
170g salted butter
170g of golden syrup
1 large egg
520g of plain flour
80g of self raising flour
1 1/2 tsp of mixed spice
1. Preheat the oven to 150°/130°C fan/gas mark 2. Line two baking trays with greaseproof paper
2. Put the sugar, butter, golden syrup and egg into a large mixing bowl. Mix with an electric mixer on a low speed for about 3 minutes, until there are only small lumps of butter visible, then turn the speed of the mixer up to medium for 1 minute to reduce the size of the butter lumps.
3. Sift both types of flour and the mixed spice into the bowl and mix on a low speed for 1 minute, or until combined. Then turn up the mixer to a medium speed for 30 seconds or until the dough clings together and the sides of the bowl are clean.
4. Turn the dough out onto a clean work surface. Divide into two and squash into even flat discs. Cover with cling film and chill.
5. Roll out the biscuit dough to an even thickness between two sheets of greaseproof paper and cut out your biscuit shapes.
6. Carefully pick up each biscuit with a palette knife and place onto the lined baking trays. Space the biscuits out evenly - they will spread a little when baking.
7. Place the trays into the preheated oven and bake for 20-30 minutes (check at 20 minutes).
8. When the biscuits are cooked evenly and just beginning to turn golden brown, remove from the oven and transfer the whole sheet of greaseproof paper onto the cooling rack. Do this very carefully as the biscuits will be fragile and hot! Allow to cool completely before icing.
Feeling inspired? Discover more cake and biscuit decorating ideas and exclusive biscuit icing tips and tricks on our RU-vid channel: bit.ly/3AqvFTQ
You can also attend our School of Icing classes, where one of our expert icers will show you some of the biscuit icing tips and tricks that we use at the Ministry of Biscuits: www.biscuiteer...
Don’t forget to share your gingerbread designs with us!
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14 окт 2024
