Happy Easter, Everyone.
I know chocolate eggs are the usual Easter treat, but how about these gingerbread Miffy biscuits?
Great wee pressie for Miffy lovers. :)
- 350g (12oz) plain flour
- 1tsp bicarbonate of soda
- 2tsp ground ginger
- 1tsp ground cinnamon
- 125g (4oz) butter, cubed
- 175g (6oz) light muscovado sugar
- 1 egg
- 4Tbsp golden syrup
- Preheat the oven to gas 4, 180°C, fan 160°C. Line two baking trays with nonstick baking paper. In a food processor, mix the flour, bicarbonate of soda, ginger and cinnamon. Add the butter and pulse until it has been incorporated. Add the sugar and pulse a further 3-4 times.
- In a bowl, put the dry ingredients in a mixing bowl and rub in the butter with your fingers. Mix in the remaining ingredients with a wooden spoon, before bringing the gingerbread dough together by hand together the egg and golden syrup with a fork. (Alternatively put all the ingredients into the food processor and whizz until the mixture comes together in sticky clumps.) Shape the dough into a ball and wrap in clingfilm; chill for 30 minutes.
- On a large sheet of lightly floured, nonstick baking paper, roll out half the dough to roughly the thickness of a pound coin. Using a biscuit cutter, (I found a Miffy biscuit cutter on eBay) stamp out some shapes. Arrange on one of the prepared trays and bake for 10-12 minutes, until golden. Transfer to a wire rack to cool completely. Repeat with the remaining dough.