Makes about 12 (depending on size of cutters)
As a person who eats anything and everything (although I do make the exception for tripe and tofu – all the T’s) I don’t get upset when others don’t care for a certain ingredient, because that just means more for me, right?! See, I told you, there is always a flip side!
There’s a lot to love about these biscuits, they’re easy to make, they’re tasty and they’re egg free, with an ingredients list that reads like a who’s who of the pantry. Now I know they contain sultanas which can be a contentious ingredient, in this house anyway, but this is balanced out by the fact that they’re all chopped up into teeny, tiny pieces so that you wouldn’t actually even know they were there. That’s winning at life, or winning at baking at least!
I love any excuse to use my ginger ninjabread cookie cutters, but a regular gingerbread cutter would be just dandy as would any cookie cutter that’s about 5cm in size. I’ve updated the recipe with the Thermomix conversion, but you can put your money on the honey that they’ll taste ace however you make them!
Ingredients
½ cup (75g) plain flour
½ cup (75g) self-raising flour
¼ cup (50g) brown sugar
¼ cup (30g) sultanas
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon mixed spice
60g butter, chopped
2 tablespoons honey
1 teaspoon lemon juice, approximately
How to – Traditional
- Line 2 baking trays with baking paper.
- Process flours, sugar, sultanas, spices and butter until the sultanas are finely chopped.
- Add honey, and process with just enough juice to make the mixture come together.
- Knead dough on lightly floured surface until smooth, cover and pop into the fridge for 30 minutes.
- Preheat oven to 180C / 160C fan-forced.
- Roll dough between sheets of baking paper until about 1/2 cm thick. Using a 5cm gingerbread cutter, cut out biscuits and place about 3cm apart on prepared trays.
- Bake for about 8 minutes or until browned.
- Cool on trays for about 5 minutes then carefully transfer to cooling racks to cool completely.
How to – Thermomix
- Line 2 baking trays with baking paper.
- Add flours, sugar, sultanas, spices and butter to TM bowl and process for 10 seoconds on speed 6.
- Add honey, and lemon juice and set dial to the closed lid position. Combine for 10-20 seconds on interval speed until the mixture comes together.
- Knead dough on lightly floured surface until smooth, cover and pop into the fridge for 30 minutes.
- Preheat oven to 180C / 160C fan-forced.
- Roll dough between sheets of baking paper until about 1/2 cm thick. Using a 5cm gingerbread cutter, cut out biscuits and place about 3cm apart on prepared trays.
- Bake for about 8 minutes or until browned.
- Cool on trays for about 5 minutes then carefully transfer to cooling racks to cool completely.
