Hello again my loves! Hope you’re all doing well and getting prepared for the holidays
So this month I’m going to try and get up 24 blog post to go along with this Christmas season, I’m calling it “Blogmas” I don’t know if that’s a thing already . Sooooooo wish me all the luck in the world to get it completed.
Are #1 blogmas post is my Christmas gingerbread biscuits, I’ve mixed my recipe with Mr Paul Hollywood’s version to come up with the perfect crunchy biscuits.
WHAT YOU WILL NEED
110g/4oz margarine – save a little extra for greasing your tray
110g/ 4oz caster sugar
110g/4oz golden syrup
225g/8oz self raising flour
2 tsp ground ginger
3.Once cool enough to handle, with floured hands, roll the dough into 50p-size balls. Place these individual balls onto the greased baking tray with enough room between each biscuit to allow them to spread during cooking. Mark the top of each ball with a fork. The dough should make about 30 biscuits.
TIPS & TRICKS
– Make sure you separate your dough when placed on baking tray. The mixture does expand a lot!
– Let the wet ingredients cool down properly before you mix it with the dry ingredient
– If your mixture does expand and you lose your shape, take it out of the oven while it’s still hot and with your stencil reshape your dough, cut away the excess and carry on baking.
– When biscuits cool they will become firm and that’s supposed to happen so don’t panic ☺️
You could you just buy them and save the hassle ha!
I hope you’ve enjoyed #1 of Blogmas