Gingerbread biscuits

This gingerbread biscuit recipe has been adapted from a handwritten recipe found at Rouse Hill Estate.

You will need

Method

Step 1

Preheat oven to C180 degrees. Melt the treacle and butter together on a low heat in the saucepan (ask for help!) Leave to cool a little.

Step 2

Place the brown sugar in the mixing bowl. Sift flour, ginger and salt (optional) into the sugar and mix lightly.

Step 3

Dissolve the bicarb of soda in the milk then add to the butter and treacle, stirring well.

Step 4

Add the wet ingredients to the dry ingredients and mix well until a smooth, glossy dough is formed.

Step 5

Divide the dough mix into two. Use the rolling pin to roll each batch out on a floured surface to about 0.5cm - 1cm thickness.

Step 6

Cut out your biscuits using the cookie cutters dipped in flour to prevent any sticking.

Step 7

Bake the biscuits for about 15 minutes, or less if you would like them softer. Wait for them to cool before decorating with icing.

Step 8

To make the icing, lightly whisk the egg white in a bowl. Gradually add sifted icing sugar and whisk until it is smooth.

Step 9

Cut a tiny hole in the corner of a freezer bag. Pour the icing into the bag and then squeeze your designs onto the gingerbread biscuits.

Step 10 (finished!)

Wait for them to cool and then you are finished! Eat them yourself or serve your ginger bread biscuits to family and friends!