About this recipe:A classic recipe for gingerbread. Cut the dough into gingerbread men, rounds, squares, stars or whatever you fancy. These biscuits make perfect food gifts at Christmas.
115g unsalted butter, softened
110g dark brown soft sugar
225g black treacle
500g plain flour, divided
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
450g icing sugar
1/2 teaspoon cream of tartar
3 egg whites
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Method Prep:30min › Cook:12min › Ready in:42min
Preheat oven to 180 C / Gas 4.
In a large bowl, cream together the butter and dark brown soft sugar until smooth. Stir in the treacle and eggs. Combine 175g of the flour, bicarbonate of soda, salt, allspice, cloves, cinnamon and ginger; beat into the treacle mixture. Gradually stir in the remaining flour by hand to form a stiff dough.
Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 3mm thickness. Cut into desired shapes using pastry cutters. Place biscuits 2.5cm apart onto ungreased baking trays
Bake for 8 to 10 minutes in the preheated oven. Allow biscuits to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.
In a medium bowl, sieve together icing sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes or until mixture is thick and stiff. Keep covered with a damp towel until ready to frost biscuits
This recipe tastes amazing and smells divine when cooking. I swapped out cloves for nutmeg and it tasted great. I did double all the spice though to give them more zing. (I love ginger!) I also cut them a little thicker which worked great.
I made these as a valentines gift and decorated hearts with white chocolate and dark chocolate. very tasty. I WILL be using this again. - 12 Feb 2013