After living in the UK for a few years, I have definitely embraced some British Christmas traditions. I absolutely love a traditional Christmas meal at the pub, opening Christmas crackers, enjoying a nice cup of mould wine, and I cannot say no to a proper mince pie (especially after realizing they are not made with minced meat!!!).
Gingerbread biscuits are also part of the Merry Season’s menu. This year, my husband and I really enjoyed decorating the biscuits with some references to current events (spot the gingerbread man wearing a face mask and AS Roma football club’s logo 🙂 ).
Gingerbread Biscuits
Ingredients
For the cookies dough
For the royal icing
Instructions
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Place the flour (sifted), both types of sugar, all the spices, cocoa, bicarbonate, and diced butter in a large bowl. "Crumble" the butter into the mixture using your fingerprints.
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Add the eggs, one by one, and combine using an electric whisk with the dough hooks attached. Mix on medium speed until the dough comes together.
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Transfer the dough to a wooden board and lightly knead the dough with your hands, using a little bit of flour. Create a ball, wrap it in cling film and place it in the fridge. Let it rest for at least 30 min.
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Once this time has passed, remove the dough from the fridge and roll it to a 3mm high sheet. Preheat oven at 180C (fan).
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Using biscuit cutters cut out your cookies. If you do not have biscuit cutters, draw your favourite shapes on a baking sheet and cut it out with a scissors. Place the shaped baking sheet on the dough and cut out the biscuits using a sharp knife.
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Place the biscuits on a baking tray, lined with a baking sheet, and bake for 10-15 minutes. Once ready, place them on a wrack and leave them to cool down completely before decorating them.
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Prepare the royal icing by combining all the ingredients with a spoon. You may not need to use all the liquids, so add them gradually until you get a thick icing. Use it to decorate the biscuits.
