I don't really like the idea of putting Christmas decorations up unless it's December. I get it, this year has been a bit rubbish but seriously, a Christmas tree up in November? Someone in Highbury had theirs up in October, I observed, and that is madness! It was not unusual for ours to go up on Christmas Eve when I was a child. But then I like short sharp bursts of excitement I guess...
However, as it is now December, we can start eating and drinking like this year is nearly over! Settle down, get stuck in and lets try and be merry!
Ingredients. Makes about 20 biscuits, depending on size and shape
100g Butter
40g Caster Sugar
40g Soft Brown Sugar
75g Honey
240g Plain Flour
3/4 tsp Bicarbonate of Soda
1 tsp Ground Ginger
1 tsp Ground Cinnamon
1/2 tsp Salt
1/2 tsp Freshly Ground Pepper
For the Royal Icing
75g Icing Sugar
Powdered Egg White, if you have it
Method
1. Put the butter, sugar and honey in a saucepan and melt slowly. Sift the flour, bicarbonate of soda, salt, pepper and spices into a large bowl
2. When the butter mixture has melted, pour into the flour mixture and stir into a nice dough with a wooden spoon
3. Form into a flattened ball, having given the dough a gentle knead, cover and pop into the fridge for 30 minutes until fully chilled
4. Heat the oven the 180 degree, no fan. Take the dough out of the fridge and roll out on a lightly floured surface to about 6mm thick and cut into your favourite shapes. Something festive perhaps, a snowflake, a tree, a gingerbread man, and bake in the oven for 7-8 minutes, you still want a little give, and they will firm up slightly as they cool but the aim is to have a tiny chewy bit in the middle
5. Cool on the tray for a few minutes then transfer to a wire rack to cool fully before decorating as you wish
6. For the Royal Icing, sift the icing sugar into a bowl and add the powdered egg white, for this amount of sugar, about half a sachet should do it. The powdered egg whites aren't essential, they just give a slightly glossier finish, so don't worry too much. Add a tablespoon of warm tepid water to start and mix into a thick paste, adding more, little drop by drop. Be very sparing with the water, believe me, you will get the right consistency and its really easy to over do the water and end up with icing that is far too runny! When you have a piping consistency, fill a piping bag with the smallest nozzle and pipe away, be creative!
7. Merry Christmas!!
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