Gingerbread Button Biscuits
Cute as a button (excuse the pun), these gingerbread button biscuits inspired by icon Donna Hay, are the perfect Christmas treat.
This recipe takes me back to when I was 11 years old and wanted a Donna Hay cookbook for Christmas. It was the first cookbook I ever owned, and have admired her ever since. This is an ode to her original gingerbread recipe, adapted by using browned butter.
The only things you’ll need are 9 simple ingredients and some Christmas cheer.
Whether you are looking to serve a tasty treat or add a cute table decoration, these gingerbread button biscuits are the perfect combination of both. Have some fun in the kitchen with your family and get creative making these festive cookies. And if you’re feeling adventurous, mix it up and try different cookie shapes, like a Christmas tree!
You can also freeze any leftover dough for up to 2 months for your next special occasion! Or try one of our other baked goods recipes here.
Finally, if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. See our Instagram recipe video here. Happy baking!
Frequently Asked Questions
Can I make this gluten-free?
We haven’t tested this with GF flour as yet, so if you make this using gluten-free substitutes, do let us know in the comments!
Can I make this vegan?
We haven’t tested a vegan alternative to this cookie yet, but if you are going to do something similar, let us know. We’d be thrilled to see what you come up with.
How long can I store these for?
Store in an airtight container for up to 2 weeks – although we’re sure these will be gobbled up before then!
Gingerbread Button Biscuits
- Total Time: 20 minutes
- Diet: Vegetarian
Description
Cute as a button (excuse the pun), these gingerbread button biscuits inspired by icon Donna Hay, are the perfect Christmas treat and table decoration.
Ingredients
- 125g Unsalted butter, softened (105g after browning)
- 1/2 cup (90g) Light brown sugar
- 1/2 cup (200g) Golden syrup
- 2 tbsp (30g) Treacle
- 1 Egg
- 390g Plain (all-purpose) flour, sifted
- 1 tsp Bicarbonate of soda, sifted
- 2 tsp Ground ginger
- 1 tsp Mixed spice
Instructions
- In a pan, brown the butter until light golden in colour. Remove from the heat and allow it to cool to room temperature, with a slightly thickened texture.
- Place the butter and sugar into a bowl, and beat for 5 minutes using an electric mixer until light and fluffy.
- Add the golden syrup, treacle, flour, bicarbonate of soda, ginger, egg and mixed spice. Then combine everything together until a smooth dough forms.
- Roll out the dough to roughly 5mm thick. Refrigerate for 30 minutes or until firm.
Chefs tips: If you dough feels too soft at any point, pop back into the fridge for a few minutes. - Pre-heat the oven to 150°C and line your baking trays.
- Grab your set dough out of the fridge and cut it into buttons as follows:
– Use a 7cm cookie cutter and cut 32 rounds from the dough.
– Use a 5cm round cookie cutter and indent the insides to mark a border on each round.
– Use a 6-7mm round piping nozzle and cut 2 holes from the centre of each cookie, big enough for the ribbon to be threaded through. - Bake the button cookies at 150°C for 15-18 mins and let cool.
- Once cooled off, string the ribbon through the holes. Your cookies are now the perfect Christmas table decoration and tasty treat!
- Cook Time: 20
- Category: Baked Goods
- Method: Baking
- Cuisine: Christmas
Nutrition
- Serving Size: 32 biscuits
- Calories: 3429.81kcal
- Sugar: 259.34g
- Sodium: 1021.82mg
- Fat: 109.80g
- Carbohydrates: 560.09g
- Protein: 47.66g
