Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Gingerbread biscuits with spiced chai icing recipe

0 ratings

Crispy on the outside, soft in the middle, these lightly spiced gingerbread biscuits are the perfect Christmas baking activity. Top with spiced chai cream cheese frosting and decorate with colourful sprinkles. See method

Makes 14
Takes 40 mins, plus 1 hr chilling and cooling
310 calories / serving
Vegetarian

Ingredients

75g butter, softened at room temperature
75g soft light brown sugar
1 egg yolk
75g treacle
25g clear honey
225g plain flour, plus extra for dusting
¼ tsp bicarbonate of soda
1 tbsp ground ginger
½ tsp ground cinnamon
½ tsp ground nutmeg

For the icing

75g butter, softened at room temperature
75g icing sugar, sifted, plus extra for dusting
150g full-fat cream cheese
½ tsp ground cinnamon, plus extra to sprinkle
½ tsp ground ginger
2 tbsp festive sprinkles of your choice

Each serving contains

Energy
1305kj
310kcal 16%
Fat
13g 18%
Saturates
8g 40%
Sugars
33g 37%
Salt
0.2g 2%

of the reference intake
Carbohydrate 46.1g Protein 2.7g Fibre 1g

Method

In a bowl, use an electric whisk to beat the butter and sugar together until pale and fluffy. Whisk in the egg yolk, followed by the treacle and honey. Sift over the flour, bicarbonate of soda, ginger, cinnamon and nutmeg. Beat until you have a smooth, uniform, slightly sticky dough. Wrap in baking parchment and chill for 1 hr.
Preheat the oven to 190°C, fan 170°C, gas 5. Line 2 large baking tray with parchment.
On a surface lightly dusted with flour, roll the dough to 5mm thick. Use a 7cm cookie cutter to stamp out 14 discs, re-rolling the dough, if needed. Use a smaller, festive cutter to cut out decorative festive shapes, such as stars and Christmas trees. Place evenly spaced on the baking trays and bake on the middle shelf for 8-10 mins until evenly golden. Cool on the baking tray for 10 mins, then transfer to a wire rack and leave to cool fully.
Meanwhile, make the icing. In a bowl, use an electric whisk to beat the butter and icing sugar together until smooth, pale and fluffy. Whisk in the cream cheese, cinnamon and ginger, taking care not to over-mix or the icing will become thin and runny.
Once fully cooled, smooth the icing over the round biscuits. Top with a festive shaped decorative biscuit and the sprinkles. Lightly dust with icing sugar and cinnamon.
Store in an airtight container in the fridge for up to 5 days. The un-iced biscuits can be stored in an airtight container for up to 1 week.

See more Christmas baking recipes