Billington’s Christmas gingerbread hanging biscuits

Billington’s Christmas gingerbread hanging biscuits

These delicious, traditionally spiced tree decorations are good enough to eat!

, 02 November 2020

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Billington’s Christmas gingerbread hanging biscuits
  • Cook: 1 Hour 20 Mins
    plus cooling

  • Serves: 24

  • Price: 12p per serving

Nutritional Info
Each 45g serving contains
  • Energy

    725KJ

    173KCAL

    9%
  • Fat

    4.6g

    med

    7%
  • Saturates

    2.9g

    high

    14%
  • Sugars

    15.8g

    high

    18%
  • Salt

    0.37g

    med

    6%
of your reference intake.
Typical energy values per 100g: 1611kJ/385kcal.
Ingredients
  • 2tbsp black treacle
  • 2tbsp golden syrup
  • 225g Billington’s Light Muscovado Natural Unrefined Cane Sugar
  • 450g plain flour, plus extra for dusting
  • 1tbsp ground ginger
  • 1tsp mixed spice
  • 1tbsp cinnamon powder
  • 1tbsp bicarbonate of soda
  • 5tbsp whole milk
  • 100g Icing sugar
  • Edible silver balls (optional)
  • YOU WILL ALSO NEED
  • 10cm Christmas-themed cookie cutters, such as star and tree shapes
  • Skewer
  • Piping bag with a fine plain nozzle
  • Ribbon or string to hang the biscuits
Method
  • Preheat the oven to 170C/150C Fan/Gas 3. Line 2 baking sheets with baking paper.

  • Heat the butter, treacle, golden syrup and sugar gently in a pan until the butter melts and the sugar dissolves. Remove from the heat and allow to cool a little.

  • In a large bowl, mix together the flour and spices.

  • Pour the melted butter mixture into the bowl and stir to combine with the spiced flour.

  • Dissolve the bicarbonate of soda into 1tbsp of the milk and add to the bowl. Combine to make a smooth dough, adding more of the milk as needed. Wrap in clingfilm and chill in the fridge for at least 30 mins to firm up.

  • On a work surface lightly dusted with flour, roll out the dough to about ½cm thick. Cut out shapes using the cookie cutters, re-rolling the offcuts until all the dough is used up. Arrange on the baking sheets, spaced apart, then bake for 10-15 mins until starting to brown at the edges.

  • Remove from the oven and, while the biscuits are still soft, make one hole in each with the point of a skewer. It should be large enough to thread the ribbon through, but with plenty of biscuit surrounding it. Transfer the cookies to a wire rack and allow to cool completely.

  • To decorate (up to 1 day before eating), mix the icing sugar with 3-5tsp cold water to form a stiff paste. Fill the piping bag and carefully pipe on dots or lines on to decorate the biscuits. If using edible silver balls, add while the icing is still wet.

  • Allow the biscuits to dry. Once the decoration is dry, thread some ribbon through the hole and tie the ends together with a knot.

  • Eat the biscuits within 1 day of icing. If making ahead, store the undecorated biscuits in an airtight container for up to 4 days, or freeze for up to 1 month.