Eleri’s Edible Sukkah

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*)

130g butter

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.

Bake at 180C for 8-12 mins.
(*if you don’t like gingerbread, leave out the ginger and have best ever treacle biscuits instead. They are also nice with nutmeg)


10 thoughts on “Eleri’s Edible Sukkah

  1. Pingback: Festival iced biscuits: apples and honey, etrogs and a leaf « Wimshul Cooks

  2. So, I was cycling home from school the other day when a woman stopped me to ask what cutter I used for the etrog.
    OK, the blog isn’t that famous yet, she is my sister-in-law, but still, it reminded me that I had said nothing about shaping the biscuits – and the beauty of it is, that all the shapes were made using my 2inch round cutter, and a bit of gentle pinching and tweaking. The leaves and the bananas too, cutting arcs instead of circles.

    This is perhaps too much information – but I hated the thought that future gingerbread artists might be held back by thinking they didn’t have the right equipment.

    Oh, and the icing is outlining and flooding. I found out how to do that only two years ago or so, and it has CHANGED MY LIFE.
    Perhaps I should get out more…

    • Hi Eleri,

      Well, I knew you were a woman of many talents, but wow!

      Actually I’m trying to get in touch with you because we are coming to London this summer with the kids, but I can’t find your email address and I think you’ve moved since we last visited. Any chance of your dropping me or Matt a line?


      Heather (Matthew’s wife)

  3. Actually, I just checked the blog ‘stats’ and the blog has been viewed by surfers in four continents just today! You’d better tell us about this flooding technique…do I feel a gingerbread Noah’s Ark coming on?

  4. Pingback: The House of Matzah | Wimshul Cooks

  5. Pingback: Abraham’s Tent – a Welcome Confection | Wimshul Cooks

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