Christmas ginger joy biscuits
- 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
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
- Cheerios Christmas trees
- Christmas angel ice creams
- Christmas candy cane cookies
- Christmas cookies
- Christmas jelly slice
- Christmas pastry wreaths
- Christmas pudding pops
- Christmas trifle
- Christmas Yule log
- Sneaky mini Christmas puddings
- 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.