Christmas ginger joy biscuits

    Christmas ginger joy biscuits

    Serves:

    Ingredients

    • 1/2 cup (125g) butter
    • 1/4 cup (45g) brown sugar
    • 1 egg yolk
    • 2 cups Rice Bubbles, crushed finely to 1 cup
    • 1 1/2 cups (225g) self-raising flour, sifted
    • 2 tsp ground ginger
    • 2 tbsp golden syrup, warmed
    • 1 quantity royal icing

    Method

    Preheat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper

    Beat the butter, sugar and egg yolk in a medium bowl with an electric mixer until light and fluffy. Stir in Rice Bubbles, sifted flour, ground ginger and golden syrup; mix well.

    Bring dough together using hands; lightly knead until smooth.

    Roll to 5mm thickness on a lightly floured surface; cut out shapes from the dough using a 5cm star cutter.

    Re-roll dough to cut out remaining biscuits.

    Place on oven trays. Then, using the flat end of a skewer, make holes for threading string through. Bake, uncovered, in the oven for 20 minutes or until browned.

    Allow to cool slightly on trays; transfer onto a wire rack to cool further.

    Make the royal icing and pipe words onto the biscuits. Leave to set for 2 hours. Thread on string if using for decoration.

    Find related sweet Christmas recipes

    Serving Suggestions

    Note

    • If you aren't a fan of ginger but still want to make these biscuits you can replace the ground ginger with 1 tablespoon of vanilla extract.
    • The royal icing needs a few hours to set so it is hard. I prefer to leave it overnight.
    • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

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