Christmas Gingerbread Biscuits with Lemon Icing
These Christmas gingerbread biscuits use spelt flour, ginger, and cinnamon. The dough is sweetened with coconut sugar and maple syrup, and you can cut it into stars, trees, or gingerbread people. When the biscuits are cool, set out some lemon icing and let the children choose a few shapes to decorate.
Nutrition Nutrition per portion
- Calories 191kcal 358kcal
- Fat 5.5g 10.4g
- Carbs 31.5g 59.1g
- Protein 3.4g 6.3g
- Fibre 1.3g 2.4g
Ingredients
- Main Recipe
Lemon Icing
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
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Why I Like this Recipe
What I like most is the sharp lemon icing with the ginger and cinnamon. I just add a few thin lines or dots to each biscuit, which gives the right amount of sweetness and makes a small bowl of icing last for the whole batch. Rolling the dough between two sheets of baking paper also means I don’t have to dust the worktop with flour.
Tips and Variations
- Use 1 teaspoon of ground ginger for a milder batch.
- Add a small pinch of ground cloves if you like a more strongly spiced biscuit.
- Mix a little finely grated orange zest into the dough with the spices.
- Swap the lemon juice for the same amount of freshly squeezed orange juice for a milder icing.
- Pipe an initial on each biscuit to use as a Christmas place card.
- Serve a biscuit with a few mandarin segments for a small dessert.
- Crumble any broken biscuits over plain Greek yoghurt.
Meal Storage
When the biscuits are completely cool and the icing is set, store them in an airtight container in a cool, dry cupboard. Place baking paper between the layers to protect the icing. For the best texture, enjoy them within 2 weeks.
Freezer tips
Freeze the cooled, undecorated biscuits in an airtight container for up to 1 month. Put baking paper between the layers, and make the lemon icing after the biscuits have thawed.
Let the biscuits thaw at room temperature in the closed container. Make sure the surfaces are completely dry before you decorate them.
Frequently Asked Questions
Each biscuit has about 96 kcal, or 191 kcal for two, based on a batch of 18 biscuits and using all the icing.
Yes. Replace the 50g of coconut sugar with 50g of soft light brown sugar.
No. Spelt is a type of wheat and contains gluten.
Yes. Wrap the dough tightly and chill it at 0 to 5°C for up to 24 hours. If it feels too firm to roll, let it soften slightly at room temperature first.
Spoon the icing into a clean sandwich bag and snip off the very tip of one corner with scissors. Gently squeeze the bag to pipe thin lines or small dots onto the biscuits. Let the icing set before stacking them.
Closing Note
Serve a plate of gingerbread stars alongside mince pies, or wrap up a few biscuits to give to friends. You can find more festive bakes and dishes in our Christmas and New Year recipes.
- 🍃 Lighter
- 🧊 Freezer Friendly
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