December 01, 2014

Ginger Bread Christmas Wreath Biscuits


It's December 1st. Where has the time gone? The minute December hits, I'm all about Christmas. It's absolutely my fave holiday. Gimme Christmas over Halloween any day. 

I don't know what I love most about Christmas: the run up to the big day, the actual day of December 25th or the few days after it. 

I mean, I love it all. 

I love buying Secret Santa gifts, making endless shopping lists, organizing all the things to bake, making a Christmas cake months in advance, cooking the turkey and ham, watching movies and doing absolutely nothing on December 26th, except maybe going for a long walk in the cold, bundled up in a warm coat and scarf.  


These hanging biscuits will on my tree this year. MY TREE. 

This is my first Christmas away from home (omg, scary). It's so bizarre. I have to order a turkey, get a tree, buy lights and decorations. What has happened? Yes, I pay rent every month and yes I am an adult but buying a Christmas tree is a whole other level of adult-ness.


There are four of us who live together, and it will be each of our first Christmas away from the family home. AT LEAST WE HAVE EACH OTHER!!  


Feel free to decorate these biscuits with whatever dried fruit and nuts you fancy. Apricots and pecans would look lovely and also taste delicious!

I picked cranberries and pistachios because 1) I love them and 2) they're green and red. 

KILLING it with the Christmas spirit!

Enjoy, 

Holly, x


Start by gathering your ingredients. You'll need: 350g plain flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoon ground ginger, 1 teaspoon cinnamon, 125g unsalted butter, 100g caster sugar, 80g dark brown muscovado sugar, 1-2 eggs, 4 tablespoons honey and for the icing: 250g icing sugar, 3-6 teaspoons milk, dried cranberries and pistachios. 


This is a very easy recipe! Start by sow wing together all the dried ingredients, the 350g plain flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoon ground ginger and 1 teaspoon cinnamon.  


Dice the butter and plonk on top of the dry ingredients. 


Whisk together 1 egg with the honey. 


Using your fingertips, rub the butter into the flour mixture until it resembles breadcrumbs. 


Add the egg mixture and the sugars. 


Using a fork, work the mixture until a dough form. If needed, add more egg. 


Once the dough comes together place it between two sheets of non stick baking paper and flatten. 

Place in the fridge for at least 30 minutes to 2 hours or overnight. 


One the dough has chilled, on a lightly floured work surface roll the dough out to a 1/4 inch in thickness.


Using a 3 inch cookie cutter, cut out the dough and transfer to the lined baking tray. To make the centre use a smaller cookie cutter of 3/4 inch and cut out the centre.

To make these hangable, poke a little hole through each biscuit to thread string.

Re-roll any scrapes and continue cutting out biscuits.

Place the trays in the preheated oven and bake for 12-15 minutes.


Once the biscuits have cooled completely they're ready to decorate.

Dip each biscuit in the icing and sprinkle with the chopped cranberries and pistachios.

Allow the cookies to set for a couple of hours before bagging  up as gifts or threading with string to hang on the Christmas tree. 


Recipe, makes 26-30 cookies

350g Plain Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Teaspoon Ground Ginger
1 Teaspoon Cinnamon
125g Unsalted Butter
100g Caster Sugar
80g Dark Brown Muscovado Sugar
1-2 Eggs
4 Tablespoons Honey

250g Icing Sugar
3-6 Teaspoons Milk
Dried Cranberries
Pistachios

Sieve together the plain flour, salt, baking soda, ginger and cinnamon. 
Dice the butter and using your fingertips, work the butter into the flour mixture until the mixture resembles breadcrumbs. 
Whisk together the honey and one egg.
Make a well in the centre of the flour-add in the sugars, honey and egg. 
Using a fork, work the egg mixture and sugars into the flour. 
If the mixture is too dry, add in a little more egg.
Use your hands and form a dough. 
Place the dough between two sheets of non stick baking paper and flatten out. 
Place in the fridge and allow to chill for 30 minutes-2 hours, or overnight. 
Preheat the oven to 180C and line two baking trays with non stick baking paper. 
On a lightly floured work surface roll the dough out to the a 1/4 inch in thickness. 
Using a 3 inch cookie cutter, cut out the dough and transfer to the lined baking tray. 
Using s smaller cookie cutter of 3/4 inch , cut the centre from each biscuit.
To make these hangable, poke a little hole through each biscuit to thread string.
Re-roll any scrapes and continue cutting out biscuits.
Place the trays in the preheated oven and bake for 12-15 minutes.
Remove from the oven and allow to cool for 10 minutes before moving to a cooling rack. 
If the holes for hanging have closed up, re-poke the holes before the cookies have cooled. 
Once the biscuits have cooled completely it's ready to decorate.
Roughly chop the cranberries and pistachios and stir the icing sugar with a little milk, adding a little at a time.
Dip each biscuit in the icing and sprinkle with the chopped cranberries and pistachios.
Allow the cookies to set for a couple of hours before bagging  up as gifts or threading with string to hang on the Christmas tree. 

2 comments:

  1. What a lovely seasonal blog Holly. I love the bit about buying the tree. I never thought about that before! I will try these for sure- thanks and Happy Christmas to you and your friends.

    ReplyDelete
  2. sorry for the delayed response but thanks!!!

    ReplyDelete