White Chocolate Chip Gingerbread Biscuits

    White Chocolate Chip Gingerbread Biscuits


    55 people made this

    A gingerbread based biscuit that includes cinnamon, cloves and nutmeg is combined with white chocolate chips to make this amazing moorish biscuit.

    Serves: 24 

    • 185g butter
    • 1 cup (220g) white sugar
    • 1 egg, whisked
    • 1/4 cup (60g) golden syrup
    • 2 cups (250g) plain flour
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon nutmeg
    • 1/2 teaspoon salt
    • 375g white chocolate chips
    • 1/2 cup (125g) white sugar, for rolling

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Beat together the butter with 1 cup of sugar in a mixing bowl until the mixture is smooth then stir in whisked egg and golden syrup.
    2. In another bowl whisk together the flour, bicarbonate of soda, ginger, cinnamon, cloves, nutmeg and salt.
    3. Stir the flour mixture into the golden syrup mixture by half cupfuls. Stir in the white chocolate chips. Refrigerate dough for at least 1 hour.
    4. Preheat oven to 180 degrees C.
    5. Scoop up a generous spoonful of dough and roll it into a ball. Roll the ball in sugar then place onto an ungreased baking tray and flatten slightly.
    6. Sprinkle a little sugar onto the biscuit, if desired. Repeat for the rest of the biscuits.
    7. Bake the biscuits in the preheated oven until lightly browned; 10 to 15 minutes.
    8. Allow to cool on the baking tray for about 1 minute before removing to finish cooling on racks.

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