Fairy Lights Biscuits Recipe
Uploaded by Renshaw Baking
- 600 g strong plain flour
- 2 tsp mixed spice
- 4 tsp ground ginger
- 2 egg yolks
- 175 ml golden syrup
- 115 g dark brown sugar
- 115 g butter
- 4 tsp bicarbonate of soda - dissolved in 4 teaspoons of cold water
- 250 g Renshaw Yellow Ready to Roll Icing
- 250 g Renshaw Poppy Red Ready to Roll Icing
- 250 g Renshaw Lincoln Green Ready to Roll Icing
- 250 g Renshaw Atlantic Blue Ready to Roll Icing
- 250 g Renshaw Grey Ready to Roll Icing
Renshaw products used
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Sieve together the strong plain flour, mixed spice and ginger into a large heat proof bowl.
Lightly whisk the egg yolks.
Melt the golden syrup, dark brown sugar and butter together in a saucepan. Do not allow to boil.
Make a well in middle of flour and spice mix.
Pour in the melted syrup, dark brown sugar and butter along with the egg yolks and the bicarbonate of soda.
Stir to combine.
Test the temperature, making sure it is not too hot to handle and knead into a pliable dough in the bowl.
Transfer the dough into an airtight plastic bag and allow to rest at room temperature for 20–30 minutes.
Pre- heat the oven to 180°C/350°F/gas mark 4.
Roll out the gingerbread to 5 to 6mm thickness on a flour dusted surface.
Cut out Christmas light bulb shapes using a cookie cutter. Form a 5mm hole in the top of each shape for threading with ribbon once decorated.
Place on non-stick baking paper on a baking sheet. Ensure the cookies are well spaced as gingerbread expends during cooking.
Bake for 12 to 15 minutes until evenly golden brown.
Leave to cool on a wire rack.
Knead and roll out the Renshaw Atlantic Blue, Lincoln Green, Poppy Red and Yellow Ready to Roll Icing on a surface lightly dusted with icing sugar to 3mm thickness.
Using the Christmas light bulb shaped cookie cutter, cut out Christmas tree lights, using a small sharp kitchen knife to cut off the screw tops of each coloured icing light bulb.
Align the icing shapes on the gingerbread cookies and fix with a little cooled boiled water.
Knead and roll out the Renshaw Grey Ready to Roll Icing to 3mm thickness.
Using the Christmas light bulb shaped cookie cutter, cut out Christmas tree lights, using a small sharp kitchen knife to cut off the light bulb part of each icing light bulb.
Align the grey icing screw tops on the cookies and fix in place using cooled boiled water.
Using a cake pop stick or the handle of an artists' paintbrush, emboss three lines to give the screw thread effect and push through the icing where the pre-cut biscuit hole is.
Thread with ribbon loops to hang from your Christmas tree.