This is a sponsored post by Vitasoy.
Gingerbread is such a festive treat.
I always make it at Christmas and then wonder why I don’t make it more often because it’s so delicious! (I’m guilty with the same thing with hot cross buns, how about you?).
This recipe makes quite a big batch of dough, but you can halve and freeze it with great results. Simply defrost in the fridge overnight until pliable and then roll out, cut and bake.
The cooked biscuits, un-iced, will keep in an airtight container for up to a week so they are also great to make-ahead for parties.
I’m thinking specifically about kids christmas parties for school or sport groups, as it can be too hectic on the day to be stuck in the kitchen. You’d be better off using your time to get the little one’s party outfit ironed or trying to keep them from jumping in the dirt/sand/water in their good clothes before you’re ready to leave.
These are decorated with a simple sweet icing made with honey flavoured oatmilk. If you don’t have any handy, simply mix a teaspoon of honey with 50ml warm water and stir into the royal icing mixture.
Hubby declared these had ‘just the right amount of ginger’ and Poppy gobbled up two in a row and went searching for more (but I hid them), so I took that as a win! Hopefully your family enjoy them as much as mine did.
Do you like your gingerbread really ginger-y?
Gingerbread biscuits with honey icing
makes 30-40 (depending how large you cut them)
- 125g butter, at room temperature
- 100g brown sugar
- 120ml golden syrup
- 1 egg
- 375g plain flour
- 1.5 tablespoons ground ginger
- 1 teaspoon mixed spice
- 1 teaspoon bi-carb soda
- 300g royal icing mixture
- 50ml Vitasoy Oatmilk Honey Delight
1. Cream the butter and sugar until pale and fluffy. Beat in the golden syrup until well combined.
2. Sift in the flour, then spices and bi-carb soda and fold with a large metal spoon until the dough just comes together. It will be quite sticky.
3. Transfer the dough to a well-floured bench top and knead lightly for a few minutes, sprinkling a little extra flour over the dough if it’s too sticky. Divide into two rounds and cover each with cling film. Refrigerate for 1 hour.
4. Heat the oven to 150C and line two trays with non-stick baking paper. Roll out one ball of dough (keep the other in the fridge) to about 5mm thick. Make sure your work surface and rolling pin are well floured as it will be quite sticky, then cut out with festive cutters and place onto the prepared trays.
5. Repeat with the remaining dough ball and bake the biscuits for 10-12 minutes until lightly golden. Carefully transfer to a wire rack to cool – they will still be a bit soft but will harden when cold.
6. While they are cooling, make the icing. Whisk together the royal icing mixture and oatmilk to form a thick icing. When the biscuits are cool, pipe or spoon the icing onto the biscuits and allow to dry at room temperature before serving. The un-iced biscuits will keep in an air-tight container for up to two weeks.
Fig & Cherry was commissioned by Vitasoy Australia to develop this sponsored recipe featuring their range of non-dairy milks. For more great soy recipes (including plenty more by Christie!) visit www.soy.com.au.
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