About the bake
These baby shower letter biscuits have a gingerbread base. They are so easy to make and are perfect to take to a baby shower celebration. For a boy just change the letter cutters you use and use blue food colouring in the icing.
Method
Step 1:
Preheat the oven to 180°C (fan 160°C, gas mark 4). Line a couple of baking sheets with baking parchment.
Step 2:
Sieve the flour, ginger, bicarbonate of soda and butter into a large bowl and using your fingertips rub the butter into the dry ingredients until it resembles fine breadcrumbs. Add the sugar and stir in.
Step 3:
Whisk the beaten egg and golden syrup together then add this to the bowl and mix to form a dough.
Step 4:
Lightly flour the work surface then roll out the dough until it is 3-4mm thick, then use your letter cutters to cut out the biscuits and carefully transfer onto the baking sheet.
Step 5:
Place in the oven and bake for about 10 minutes until golden brown.
Step 6:
Remove from the oven and leave to cool for a few minutes then transfer onto a cooling rack to cool completely.
Step 7:
To decorate, use the food colouring to colour the white icing, kneading the icing until the colour is evenly distributed. Next roll out the icing on a surface that has been lightly dusted with icing sugar, until it is about 5mm thick. Use the same shaped letter cutters as before to cut shapes out of the icing.
Step 8:
Lightly brush the surface of the biscuit with the apricot jam then carefully place the icing on top. Repeat with the other biscuits then leave to set.
Ingredients
For the Biscuits
- 350g Allinson's plain white flour
- 1 tsp Ginger (ground)
- 1 tsp Bicarbonate of soda
- 100g Butter (unsalted)
- 150g Billington's Unrefined Light Muscovado Sugar
- 1 Egg(s) (free range) (large)
- 4 tbsp Silver Spoon Golden Syrup
- 350g Allinson's plain white flour
For the Decoration
- 500g White sugar paste icing
- 1 tsp Pink food colouring gel
- 2 tbsp Apricot jam (warmed)
Utensils
- Sieve
- Bowl
- Rolling pin
Nutritional Information
per 63g- 291cal Energy
- 7.4g Fat
- 4.3g of which Saturates
- 53g Carbohydrates
- 36g of which Sugars
- 2.7g Protein
- 0.26g Salt
Recipe Reviews
Kind of good not the best I’ve had
Ingredients
For the Biscuits
- 350g Allinson's plain white flour
- 1 tsp Ginger (ground)
- 1 tsp Bicarbonate of soda
- 100g Butter (unsalted)
- 150g Billington's Unrefined Light Muscovado Sugar
- 1 Egg(s) (free range) (large)
- 4 tbsp Silver Spoon Golden Syrup
- 350g Allinson's plain white flour
For the Decoration
- 500g White sugar paste icing
- 1 tsp Pink food colouring gel
- 2 tbsp Apricot jam (warmed)
Utensils
- Sieve
- Bowl
- Rolling pin
Nutritional Information
per 63g- 291cal Energy
- 7.4g Fat
- 4.3g of which Saturates
- 53g Carbohydrates
- 36g of which Sugars
- 2.7g Protein
- 0.26g Salt