Gingerbread Baubles

November 26, 2018

 

 Calling all gingerbread fans!  If you want a deliciously baked merry crimbo idea, then this merry ‘combo’ recipe will knock your festive socks off.

I say combo because it’s a beautiful combination of biscuit and bauble.  Who knew a biscuit could serve such purpose?  They look fabulous on my Christmas tree and better still, I’ll get to eventually scoff them! 

Picture this: it’s a chilly December night, you’re sprawled out on your sofa in your onesie watching Home Alone with a nice cuppa and you fancy a bicky.  Oh no, none in the cupboard?  No problem!  Let me just reach over and grab a gingerbread bauble from my tree… nom nom nom.  I mean, you don’t even have to leave the room.  Call it lazy if you will, I call it efficient.

Now if you’ve made gingerbread before, you’ll notice this recipe has a really small amount of bicarbonate of soda.  This isn’t accidental – you need the dough to hold its shape well in the oven.  Spreading dough won’t be a good look for a bauble, or a gingerbread man for that matter.  I mean is that a gingerbread man or the Michelin man?  Is that a bauble or a blob? No no no, this travesty can’t be allowed.  With only half a tsp of biscarb, that dough isn’t going anywhere- so it’s well behaved AND yummy!  But here’s the best bit- these can be made 2-3 weeks in advance.  Gingerbread has a long shelf life, particularly if stored in an airtight container.

If you’ve read my previous recipes, you’ll know I like gifting bakes, especially biscuits.  These beauties are PERFECT for that.  I’ve given these out to quite a few friends, all of who have hung them up on their tree.  So now they have a little bit of me, spreading Christmas cheer in their home.  Ok so that sounds a little odd, but you know what I mean.

I’ve decorated mine with royal icing but you could also use fondant, each to their own- let your imagination run wild!

Happy bauble baking!

 

Makes 30-35 bauble biscuits

Difficulty: 2/5

Prep time:  40 minutes

Total Time (not including decoration):  1 hour

 

For the Gingerbread:

500g plain flour, sifted

½ tsp bicarbonate of soda

1/8 tsp ground cloves

1 tbsp ground ginger

1 tbsp ground cinnamon

150g light brown sugar

4 tbsp golden syrup

2 tbsp black treacle

2 tbsp water

180g butter

Bauble cookie cutters (I got mine from amazon)

Plastic straw (to make holes in the baubles)

String or ribbon (for hanging the baubles once finished)

 

Method:

  1. Preheat the oven to 180°C/160°C fan and line two baking trays with parchment paper.

  2. In a large bowl combine flour, bicarbonate of soda, cloves, ginger and cinnamon and make a well in the middle.  Set aside.

  3. In a medium saucepan over a medium heat, add in the remaining ingredients and stir until fully melted and smooth (the mixture will be hot so be careful).   Pour into the dry ingredients and stir until the dough starts coming together.  Once cool enough to handle, knead until it forms a firm dough.  Separate the dough into two discs and refrigerate for at least 30 minutes.

  4. Lightly flour a clean work surface, roll the dough to 4-5mm thick and cut out the baubles.  Carefully press a straw into the top of the bauble to make a hole for passing some string/ribbon through, once baked.

  5. Bake for 12 minutes.  Allow to cool for a couple of minutes on the baking trays (they will firm up a little more) and then cool completely on a wire rack.

  6. Decorate as desired and then pass some ribbon through the hole and tie the ends in a knot to secure.

  7. Hang them on your tree, gift them, or, ultimately… eat them!

     

     

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