The Buckingham Palace Royal Kitchen Shares How to Make Your own Christmas Ginger Bread Biscuits

Pastries are always inseparable from our daily life. Think about eating cakes on the sofa with family and friends on holidays while watching movies, TV shows or sitting by the fireplace and eating delicious snacks. You will be surrounded by happiness in an instant by this thought.

Christmas is the time for a special snack and a treat for yourself and your family and friends. But what do those of us who rarely go into the kitchen do? The Royal Pastry Chef from the Royal Kitchen at Buckingham Palace has shared one of his most popular snacks – Christmas Ginger Bread Cookies for us all.

 

Image Source: royal.uk
Image Source: royal.uk

Royal Pastry Chefs create thousands of mince pies, sweet treats and canapés for the receptions hosted at the Palace throughout the year – but Christmas time is especially busy.

Image Source: royal.uk

This week, Pastry Chefs showed us how to create the beautiful, and delicious, Christmas biscuits from scratch.

‘Its always best to let the dough rest, so it’s great if you can make the dough the night before,’ reveals one Royal Pastry Chefs.

‘You can also roll out the dough, cut the shapes and put them in a freezer for an hour. This ensures they keep their shape nicely.’

Image Source: royal.uk
Image Source: royal.uk

Once cut into festive shapes, the biscuits can then be decorated using icing. For an extra special touch, you can even personalise each biscuit.

Image Source: royal.uk

Once the icing is completely dry, you can loop a ribbon through the biscuits and then hang them on the tree as decorations.

Ginger Bread Biscuits
Makes 10 (50mm Diameter) Cookies

  • 200 Grams Self-Raising Flour
  • 1 teaspoon of Ground Ginger
  • 1 teaspoon of Mixed Spice
  • 100 Grams Unsalted Butter
  • 75 Grams of Dark Brown soft Sugar
  • 25 Grams Granulated Sugar for dusting
  • 45 Grams Milk
  • Icing to decorate

Method

  • Sift together the flour and spices, add the diced butter and crumb together with your fingertips.
  • Add the milk to form a paste. Wrap in film and allow to rest for minimum 2 hours (best left over night)
  • Pre heat the oven to 180 degrees c
  • Roll out to approximately 3mm (but depends on the size of the cookie you wish to make), cut shapes out and lay on to greaseproof paper or silicon mat sprinkle with a little granulated sugar before baking at 180 degrees until set.
  • Allow to cool fully on a cooling rack before icing with your choice of design.
Image Source: royal.uk

Source: royal.uk

Leave a Reply