Christmas Ginger BiscuitsMakes:
Perfectly spiced with the ideal texture for stamping, cutting and shaping these biscuits will not only make the house smell like Christmas; but they'll keep for weeks to enjoy over the long holidays.
- 125g butter, softened
- 1/2 cup golden syrup
- 1/2 cup firmly packed brown sugar
- 1 egg yolk
- 2 ½ cups plain flour
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
Beat butter, syrup and sugar in a medium bowl with an electric mixer until creamy and paler in colour. Add egg yolk; beat until just combined. Add combined sifted flour and spices; stir until mixture just comes together.
Knead dough gently on a lightly floured surface until smooth. Cover with plastic wrap and refrigerate for 30 minutes or until firm.
Preheat oven to 180°C. Grease oven trays and line with baking paper.
Roll dough on a lightly floured surface until 3mm thick. Dip cookie stamps in flour then tap off excess. Stamp the dough, then using a cutter cut out cookies.
Arrange on trays about 3cm apart. Bake cookies for 10 minutes or until light golden. Stand cookies on trays for 5 minutes before transferring to wire racks to cool.
Store cookies in an airtight container and package just prior to gifting to keep them fresh.
Any clean stamp should work with this dough, or cut into shapes with cutters.