Submitted by Eleri Larkum (of Gingerbread dreidel fame).
Here’s my recipe for best ever biscuits for icing. I love it, in the way that many people love Nigella’s recipe for vanilla biscuits, because it works perfectly every time. The baking time is approximate – I leave them in for as long as I can to get them nice and crispy. Don’t worry if they are so crisp a trip to the dentist seems inevitable – they will soften up once iced.
Now for my apples and honey biscuits, I simply swapped honey for treacle. And it worked. Possibly they didn’t get as crispy – and it was a good thing that the Heder kids demolished the Sukkah so quickly, as subsidence might have set in if left a day – but it tasted beautifully of honey, and less intensely of ginger than when made with treacle. Curious.
Best Ever Biscuits for Icing
(aka gingerbread biscuits*)
100g soft brown sugar
8 tbsp golden syrup (120ml)
300g plain flour (sieved)
2 tsp ginger
1 tsp bicarbonate of soda
Beat the butter and sugar till pale. Mix in the treacle, then add all the rest of the ingredients and beat till just mixed in.
Chill dough for at least half an hour (it will sit happily in the fridge for a week or so).
Roll out to about 5mm or less.