gingerbread biscuits

it's gingerbread season. personally, I like mine crisp, more biscuit-like, good for dunking!

gingerbread

170g softened butter

125g brown sugar

115g sugar

20g molasses

1 egg

310g flour

3g baking soda

pinch of salt

20g ground ginger

1tsp ground cinnamon

1/2tsp ground nutmeg

1/4tsp allspice

royal icing

200g icing sugar

25g egg white

1-2tsp water

method

beat the butter, brown sugar, and sugar in a stand mixer with the paddle attachment until pale and fluffy, add in the molasses and egg.

stir in the flour, baking soda, salt, ground ginger, cinnamon, nutmeg, allspice until a stiff dough forms, and there are no dry patches left, shape the dough into a disc, wrap in cling film, refrigerate for 1-2 hours.

preheat the oven to 350F, line 2 baking trays with parchment paper.

on a lightly floured surface, roll out the dough to your desired thickness. cut out whatever shape you want, bake for 7-12 minutes until the edges are brown and the cookies are crisp. let cool.

stir together the icing sugar, egg white, and water to make a stiff icing that holds its shape (if it’s too runny add icing sugar, too stiff add water).

decorate:)