Ginger and Almond Christmas Biscuits


Christmas Tree shaped Ginger and Almond Christmas Biscuits strung on ribbons.





For those of you who like raw biscuit mixture rather than cooked, I can recommend this gingerbread biscuit recipe as a very, very tasty raw mixture indeed (I kept sneaking off to the fridge and cutting off pieces while the dough was cooling). But, biscuits are really about the end product, and these ones are crispy, light, and have just the right amount of ginger and cinnamon flavours, and the flaked almonds add a bit of interest and texture to the mixture. When the biscuits are baking in the oven, the kitchen is filled with a lovely warming spicy smell of Christmas.



The first seven ingredients warming in the pot:



The biscuits in the process of being cut into Christmas Tree shapes:







Makes about 20 biscuits (depending on the size of the biscuit cutters)


125g butter

½ cup caster sugar

1 ½ tablespoons golden syrup

½ tablespoon liquid honey

35g flaked almonds

½ teaspoon cinnamon

1 ½ teaspoons ground ginger

½ teaspoon baking soda

1 dessertspoon water

1 ½ cups flour


  1. Place the first seven ingredients into a saucepan and stir gently over a low heat until the butter has melted. Bring to the boil, and then remove from the heat.
  2. Dissolve the baking soda in the water and stir into the butter mixture.
  3. Sift the flour into a large bowl and make a well in the centre. Pour in the butter mixture and using a wooden spoon, mix to a stiff dough. Let dough cool off, then wrap and refrigerate until firm.
  4. Turn the dough out onto a floured board and knead lightly. Place the dough between two sheets of baking paper and roll out to 5mm thick. Cut out Christmas patterns with biscuit cutters. Transfer the biscuits to a baking tray. (If using two trays to cook biscuits on, place the second tray of biscuits in the fridge to cool while the first tray is cooking. This will keep them firm so they will keep their shape when they go into the oven.)
  5. Bake the biscuits at 180 degrees Celsius for 15 minutes until they are nicely browned. If they brown too quickly, cover with baking paper part way through cooking. Remove from oven (and if wanting to hang the biscuits on ribbons, make a small hole in the top of each biscuit with the end of a skewer as soon as they come out of the oven). Leave on tray for a few minutes before transferring to a rack to cool. The shapes will crisp as they cool. To keep them crispy, store in an airtight container.


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