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
Units
- 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
