Wedgewood Gingerbread Biscuits
3 x cups plain flour
¼ x teaspoon bicarbonate of soda
2 x teaspoon ginger powder
2 x teaspoon cinnamon
½ teaspoon mixed spice powder
¼ x tsp salt
½ x cup softened butter, not melted
¾ cup x dark brown sugar
4 x 100g Wedgewood almond nougat, chopped
½ cup x syrup
2 packets of hardboiled sweets, crushed and separated into colours.
For the royal icing
4 x cups sifted icing sugar
2 x egg whites
1 x teaspoon lemon juice
A glorious way to create little Christmas delights!
Mix together the flour, bicarb, ginger, cinnamon, mixed spice and salt. Preferably in a cake mixer, beat the butter, sugar, egg and syrup together until pale and fluffy. Slowly add the dry ingredients to form a ball of dough. Once all the ingredients are combined, beat in the chopped nougat to combine. Roll into a ball and wrap in cling wrap. Refrigerate for 1 hour.
Pre heat the oven to 180⁰C.
Roll out the dough on a baking sheet, lined with baking paper, to about half a cm thick. This can be done on a floured surface and moved across to a baking tray sheet if you would rather. Bake for 25 minutes until golden brown. While the gingerbread sheet is still hot, arrange your template pieces on the sheet of gingerbread and cut out the shapes with a biscuit cutter. Bake for a further 15 minutes to allow the crushed sweets to melt into the gingerbread biscuits. Allow to cool completely before trying to remove the cookie shapes from the gingerbread sheet. Give the cooling process about 2 hours.
To make the royal icing, beat the egg whites until stiff, then add the icing sugar, 1 cup at a time. Once all the icing is mixed smooth, then add the lemon juice.
Be sure to cover the royal icing wrap with cling wrap between use so that a crust does not form over the top.
Decorate with little silver or gold balls, white sprinkles and some gold dusted Macalettes if you have any!
We hope that this gives you great memories (you will look back on this as a highlight of Christmas!)
With love from the Wedgewood Team x
April 2020 -
- - Gilly’s Moist Choc-A-Block Cake
- - Wedgewood Mother’s Day Mochaccino Macalettes Cake
- - Wedgewood Salted Caramel Sauce
- - Day 35 – Artisanal white bread recipe
- - Day 30 – almond, date & apricot snack bars
- - Super Duper Double Chocolate Hideaway Cake
- - Gogo’s Coffee Cake
- - Day 13 – Victoria Sandwich Cake
- - Day 9 – 2 recipes in 1!
- - Day 8 – The Ultimate Brownies
- - Day 7 – Lemon Meringue Pie
- - Day 6 – Gilly’s simple bread recipe