Ginger star biscuits

    (1)
    1 hour 50 min

    These are traditional Polish ginger biscuits, traditionally made for Christmas. Right after baking they are rather hard and crunchy, but when stored in an airtight container for a week or two - they become soft and moist. Even nicer with some icing and colourful sprinkles on top.


    3 people made this

    Ingredients
    Serves: 20 

    • 250g butter
    • 250g honey
    • 150g sugar
    • 600g plain flour
    • 1 teaspoon ginger
    • 1 teaspoon ground cinnamon
    • 1 teaspoon bicarbonate of soda
    • 1 egg

    Method
    Prep:30min  ›  Cook:20min  ›  Extra time:1hr cooling  ›  Ready in:1hr50min 

    1. In a small pan, combine honey with butter and sugar. Cook over low heat, stirring continuously, until everything melts and is well combined. Set aside to cool.
    2. Sift flour with ginger, cinnamon and bicarbonate of soda into a large bowl. Add egg and mix well with electric beaters. Slowly, stir in honey with butter and mix until well combined.
    3. Form the mixture into a ball; refrigerate for 1 hour.
    4. Preheat oven to 170 C / Gas 3 and lightly grease a baking tray.
    5. Roll the biscuit dough thinly; cut out star-shaped biscuits (or other shapes). Transfer onto the prepared baking tray.
    6. Bake biscuits until golden, about 10 minutes.
    7. Transfer cookies onto a wire cooling rack. Once they have completely cooled, (for best results) store in an airtight container and set aside for a week or so to soften.

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