Gingerbread Biscuits

Gingerbread Biscuits

Ingredients

  • 4 tbsp. Natural Delights Medjool date syrup
  • ¼ cup Medjool date paste
  • 4 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • ½ tsp. ground cloves
  • 1 tsp. bicarbonate of soda
  • ½ cup unsalted butter, cold
  • 1 egg (large)
  • 2¼ cups plain flour

Preparation

  1. Preheat the oven to 170 °C. Line the baking trays with parchment paper and set aside.
  2. Add the Medjool syrup, Medjool date paste and spices to a heat-proof bowl. Place the bowl over a small pot of simmering water and stir until mixture is warmed, melted and smooth. Add the bicarbonate of soda and combine well.
  3. Cut the butter into pieces and place in a large mixing bowl. Pour the warmed mixture over the butter. Stir until the butter is completely melted. Cool slightly.
  4. Add the egg and stir until completely combined. Add one cup of the flour and beat on medium speed until fully combined.
  5. With the mixer on the lowest speed, add the remaining flour a little at a time and mix just until it is blended in. Do not over-mix.
  6. Roll the dough out onto a lightly floured surface and knead gently to form a consistent ball of dough.
  7. Roll the dough out between two sheets of parchment paper to about 0.6 cm thick. Dust lightly with flour as needed.
  8. Turn the sheet of dough over and remove the top layer of parchment paper. Use biscuit cutters to cut out the desired shapes and place on a parchment-lined baking tray.
  9. Bake for 12-15 minutes or until the edges are very lightly browned. Allow to cool completely on the baking trays before transferring to wire racks for decorating.