Universal biscuit dough
Use this recipe to make our raspberry dodgers, vanilla spirals, checkerboard and ginger biscuits. Box up your biscuits into a festive box to gift to friends
Ginger biscuit snowflakes
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling and cooling
- Easy
- Makes 20-25
Skip to ingredients
- ½ batch of universal dough(see below)
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp mixed spice
- plain flourto dust
- 125g icing sugar
Nutrition: Per serving (25)
- kcal98
- fat3g
- saturates2g
- carbs15g
- sugars9g
- fibre0.4g
- protein1g
- salt0.1g
Method
step 1
Make the universal dough, but add the cinnamon, ginger and mixed spice to the flour mixture. Chill the dough for 15 mins. Heat the oven to 200C/180C fan/gas 6 and line two large baking sheets with baking parchment. Dust a clean work surface with flour and roll out the dough to the thickness of a pound coin, before cutting out biscuits using a 6cm snowflake cutter. Arrange the biscuits on the baking trays. Re-roll any offcuts and repeat the process.
step 2
Bake for 10-12 mins until the edges are set. Leave to cool on the tray for 5 mins before transferring to a wire rack to cool completely. Mix the icing sugar with 1 tbsp water until you have a pipeable consistency. Fill a piping bag with the icing and decorate the biscuits as you like. Will keep in an airtight container for three days.