Everyone loves the sweet taste of Biscoff. And at this time of year, who also doesn’t love a delicious warm gingerbread man cookie? Why not combine them, for a delightful fusion of the two classics?!
This easy recipe takes a Christmas classic and puts a trendy Biscoff spin on it. Biscoff spread is mixed into the gingerbread dough bringing flavours of caramel and cinnamon spice. This cookie is crunchy around the edges with a soft, chewy Centre.
It is quick, easy and ideal for making with your little ones as they would love to get their hands all sticky, help roll out the dough and of course, decorate!
You can decorate your cookies however you like, using an icing pen, sprinkles, gummy lollies or chocolate drops!
Ingredients
Biscoff gingerbread dough:
- 50g Salted butter soft at room temperature
- 75g Dark muscovado sugar (dark brown sugar)
- 60g Biscoff Spread
- 50g Golden syrup
- 1 medium Egg, at room temperature
- 200g Plain flour
- ½ tsp Bicarbonate of soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
Method
- Cream the butter, sugar and Biscoff spread together until smooth and combined.
- Mix in the egg and the golden syrup.
- Add the flour, bicarbonate of soda, ginger and cinnamon. Fold together using a wooden spoon to make a gingerbread dough. If the dough is a little wet and sticky, add another 10-20g.
- Wrap the dough in clingfilm and place in the fridge for 30 minutes to rest. Meanwhile, line a baking tray with baking paper.
- Lay a sheet of baking paper on a work bench and lightly dust with flour, then place the dough on top, followed by another sheet of baking paper. Use a rolling pin to roll the dough to a $1 coin thickness.
- Peel back the baking paper and stamp out shapes using cutters. Carefully transfer to the baking tray.
- Place in the fridge for 20 minutes to chill the gingerbread shapes. In the meantime, preheat your oven to 180°C fan / 160°C conventional.
- Bake for 6-10 minutes until golden and firm. Adjust the baking time depending on the size of your gingerbread shapes. The bigger the size, the longer they should be baked.
Once cool, decorate the gingerbread as you desire. Have fun!
That’s all from Miss Shanny in the Kitchen
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