How about filling glass jars with the biscuits as a gift for friends and family?
PREP TIME 40 mins, plus chillingCOOK TIME 20 - 25 minsMAKES Makes 30 to 40 depending on size
For the biscuits:
300g plain flour, plus more for dusting
pinch of salt
1 tsp baking powder
1 tsp ground cinnamon
2 tsp ground ginger
100g butter, softened
100g soft dark brown sugar
2 large eggs, beaten with 4 x 15ml tbsp runny honey
For trimming:
Silver balls
Edible glitter
Writing icing
Preparation method
Line two baking sheets with parchment and preheat your oven to 170°C /gas mark 3.
Combine the flour, salt, baking powder, cinnamon and ginger in a food processor. With the motor on, add the butter and sugar, then slowly add the beaten eggs and honey a bit at a time, until the pastry comes together into a ball. Don’t add all the egg mixture if the pastry has come together before you have used it all. If your pastry is a bit soft, just add some extra flour and work into the dough with your hands, until the dough is quite firm, this will enable you to cut the biscuit shapes out more easily.
Form a fat disc, cover it with cling film and put it in the fridge for 20 minutes.
Dust your work surface with flour. Roll out the disc to about 5mm thick and cut out your decorations. Re-roll the dough and cut more decorations until you have used up all the dough. Make a small hole at the top of each biscuit. This is where the ribbon will be thread through once biscuits are baked and cooled.
Arrange your cut shapes on the lined baking sheets and put them in the fridge for 20 minutes before you cook them. This helps them to keep their shape during cooking.
Cook for about 20 minutes. It is hard to see when they are cooked, but if you pick them up and they feel very firm and if the undersides are no longer doughy, then they are ready.
Transfer your biscuits to a wire rack, leave to cool.
Carefully thread ribbon through each biscuit hole and tie a knot at the end then decorate them.
