Latvian Gingerbread Biscuits |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I made the recipe with the amount of butter originally stated and found the dough so soft, I had to work in another cup of flour. I am posting this with the amount of butter adjusted. The dough comes together really well if you mix it in a food processor. I also wanted to mention that the original recipe states a total batch of 30 cookies. Somehow, I got 96. Someone's count is definitely off. Ingredients:
450 g all-purpose flour |
2 teaspoons baking powder |
4 teaspoons ground ginger |
1 1/2 teaspoons ground cinnamon |
1 pinch cayenne pepper |
1 pinch salt |
125 g unsalted butter, cubed |
400 g caster sugar |
4 1/2 tablespoons golden syrup (corn syrup is a good substitute) |
2 eggs, beaten |
Directions:
1. Sift the flour, baking powder, ginger, cinnamon, cayenne and salt into a large mixing bowl.
2. Add the butter and sugar and rub until the butter is absorbed and the mixture has a sandy texture.
3. Mix in the syrup and enough of the beaten egg to make a fairly stiff, smooth dough.
4. Shape the dough into a ball and wrap in cling film.
5. Place the dough in the fridge to firm up for at least 45 minutes.
6. Preheat the oven to 350 degrees F and grease a couple of non-stick baking sheets.
7. Roll out the dough to 3 mm thickness.
8. Cut the biscuits into your desired shapes and place on the prepared baking sheets.
9. Bake for 10-12 minutes until golden brown then set aside to cool on the baking sheets.
10. Decorate the biscuits with piped royal icing.
11. Store in an airtight container.
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