This is a really simple idea for a Christmas treat. Decorate the ginger creams with dipped white chocolate and icing writing holly leaves, pop in cute bags with Christmas ribbon and boom – Christmas treats, done.
What you will need:
For the biscuits:
50g (2 oz) butter
100g (4 oz) caster sugar
1 egg
100g (4 oz) treacle
100ml (4 fl oz) water
250g (9 oz) sifted plain flour
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
- For the icing:
- 100g (4 oz) sifted icing sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons double cream
1. Mix butter, sugar, egg, treacle and water thoroughly. Sift together flour, 1/2 teaspoon salt, bicarbonate of soda and spices and blend in. Chill dough until firm.
2. Preheat oven to 200 C / Gas Mark 6.
3. Drop dough by teaspoonfuls about 5cm (2 in) apart on lightly greased baking tray. Bake about 8 minutes, or until almost no imprint remains when touched lightly. While slightly warm, cover with icing.
4. To make icing: Blend icing sugar, 1/4 teaspoon salt and 1/2 teaspoon vanilla. Add cream to make icing easy to spread. Spread on the biscuits with a plastic spatula.
5. Melt some white chocolate in short bursts in the microwave, and dip the biscuits in the melted chocolate. Leave to cool. Once cooled, decorate with writing icing.
YUM!
Kayleigh ♥
