Robin gingerbread biscuits recipe
These robin gingerbread biscuits will go down a treat! They're so simple to make and are to get you feeling festive. See method
- 25g butter
- 1 tbsp golden syrup
- 15g dark muscovado sugar
- 65g plain flour, plus extra for rolling
- ¼ tsp bicarbonate of soda
- 1 tsp ground ginger
- 100g royal icing sugar
- 15g tube extra strong red gel food colour
- 3 tbsp red hundreds and thousands
- dark chocolate writing icing
- 6 pieces mixed peel, cut into triangles
- 70g pack chocolate buttons
Each serving contains
of the reference intake
- Heat the butter, syrup and sugar in a small pan over a low heat, stirring until the sugar has dissolved. Cool slightly. Sift the dry ingredients into a bowl with a pinch of salt. Pour in the butter mix and stir to combine. Knead into a smooth dough, then wrap in cling lm and chill for 20 mins.
- On a well floured surface, roll the dough out to 2mm thick, then use an 8cm round cutter to cut out 6 circles. Transfer to a lined tray and chill for 30 mins until firm. Preheat the oven to gas 6, 200°C, fan 180°C.
- Bake the biscuits for 12-14 mins until dark golden. Cool on the tray for 5 mins, then transfer to a wire rack to cool completely before decorating.
- To decorate, mix the icing sugar in a bowl with 1 tsp water and enough food colouring to get the shade you want. Stir until smooth, adding more water if needed to make a smooth but stiff icing. Transfer to a piping bag and pipe a half circle on each biscuit. Fill with more icing and spread into a thin layer. Sprinkle over hundreds and thousands, then shake to remove the excess.
- Use the writing icing to pipe eyes and stick on the peel beaks. For the wings, use small blobs of red icing to stick 4 buttons on either side. Leave to set. The un-iced biscuits will keep for up to 4 days in an airtight tin. Once iced, keep cool and eat on the same day.
See more Easy Christmas baking ideas