Hello lovely people, apologies for being off radar for a while. Those of you who follow me on social media will have known by now the reason for my silence – I’ve been very busy setting up an online bake shop. The shop went live just a couple of days ago and I’m excited and nervous in equal measure! As due to the pandemic all of my community and private baking classes have been cancelled, I’m now selling delicious homemade biscuits. That said, I haven’t given up on teaching baking; I’m planning on resuming my classes as soon as it’s safe to do so. Let’s all hope it’ll happen next year.
Now, as Christmas is in two weeks’ time I couldn’t not share a festive recipe. As usual, it has to fulfil three basic criteria of a recipe worthy posting on my blog:
With all that in mind I went for Christmas gingerbread biscuits – a classic Christmas treat everyone loves. Last year I made hundreds of them with my baking groups where the participants’ ages ranged from 2 years to 94! It was lovely to watch my older bakers rolling out fragrant brown dough and being immediately transported back to childhood.
Traditional gingerbread recipe calls for black treacle which is used to sweeten the dough as well as to give it a distinct, rich, “earthy” flavour and colour. Black treacle is a by-product of refining sugar and unlike most of refined sugars it contains minerals such as calcium, iron, magnesium and iodine. (No guilt there then!) You will find it in the baking aisle in any bigger supermarket.
To decorate your gingerbread creations you have two options – to keep it simple make a runny icing and drizzle it over the biscuits and either leave them like that or sprinkle with some hundreds and thousands or any other sprinkles of your choice. Alternatively, use a piping bag with a very thin nozzle (number 2) and trace the outline of each biscuit, pipe on tiny dots, draw faces, buttons etc. I’m not a fan of sprinkles, I prefer my biscuits quite traditional and as you can see in the photos my icing is more on a rustic side… Right, without further ado, here is the recipe. You can also download it by clicking the blue button at the bottom.
Makes about 25-30 biscuits
For the icing:
Stay safe and well, have a wonderful Christmas and let’s hope the New Year 2021 will be a much happier one for all of us.
Spread the love if you enjoyed this recipe – give me a like, leave a comment or both. Tag me on Facebook @riseandshinebaking or Instagram @riseandshine_baking and don’t forget to use hashtag #bakewithriseandshine. Thank you and happy baking!Download the recipe
Rise and Shine bake shop is taking some time off and will resume on 13th July. Dismiss