Recipes

Recipe || Kim-Joy’s Ginger Biscuits

December 8, 2018
Ghenet Actually || Kim-Joy's Ginger Biscuits

Nothing says Christmas like a little bit of gingerbread! It’s also one of the things I’ve always been scared to try baking. Cue this season of Bake Off! I fell totally in love with Kim-Joy and the number of ginger biscuits she made throughout the season filled me with hope! I thought I’d give making some little ginger biscuits based on one of her recipes in the name of Christmas! I’m quite proud of myself for conquering this fear! Roll on Christmas spirit!

Ghenet Actually || Kim-Joy's Ginger Biscuits
Ghenet Actually || Kim-Joy's Ginger Biscuits
Ghenet Actually || Kim-Joy's Ginger Biscuits

The first time I made these I accidentally added 50g of treacle, and the second time I didn’t add enough cinnamon, but they’re still pretty tasty! I like them still a little soft with a touch of crunch. Paul Hollywood would probably disapprove, but that’s how I like them! I’ll definitely be practicing Kim-Joy’s recipe until I get them perfect and then maybe I can branch out on design and shape!

for biscuits:

150g salted butter, room temperature

100g dark muscovado sugar

50g black treacle

2 tbsp beaten egg

1 tbsp ground ginger

2 1/4 tsp ground cinnamon

1/4Β tsp ground cloves

225g plain flour, plus extra to dust and roll out

for icing:

200g icing sugar

1 medium egg white

splash of milk

1. Cream together the butter, muscovado sugar and treacle until smooth. Add the egg, ginger, cinnamon a ground cloves and mix until combined.

2. Add the flour and combine with a wooden spoon. Continue to sprinkle flour and combine until the dough no longer sticks to the bowl but is a little sticky. Knead on the counter if you need to, until the dough is smooth.

3. Pop the dough in the fridge for 30 minutes, to make it easier to handle. Meanwhile, pre-heat the oven to 160Β° fan.

4. Roll out your down on a lightly floured sheet of baking paper (or the counter but I find this much easier.) until it’s about the thickness of a pound coin. Using a cookie cutter, cut out the desired shape, and lay on to a lined baking tray.

5. Pop your baking tray in the fridge for 10 minutes to chill and then immediately put in the oven to bake for 10-12 minutes, until the edges just start to color. Place them on a wire rack to cool.

6. While the biscuits are cooling, whisk together the icing sugar and egg yolk for the icing. If you’re doing more complex decoration, you can double the quantities! Add a splash of milk if needed to thin the consistency. You want it to be smooth and thick but with some movement so it’s easy to pipe but doesn’t go everywhere!

7. Once the biscuits are completely cool, decorate!

I was so nervous to try to make these but it was so easy! Basically I’m going to bake every recipe Kim-Joy shares! Honestly, having such a fun time making and decorating these beauts is making me want to bone up on my baking skills. Maybe one day I’ll be good enough to be on Bake Off?

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Ghenet Actually || Kim-Joy's Ginger Biscuits

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