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Blueberry Gingerbread biscuits

Blueberry Gingerbread biscuits

Blueberry Gingerbread biscuits
Recipe by Boitumelo 'ChewMe' Mogoai

Makes: 12-15 cookies
Total time: 78 min
Preparation: 10 minutes
Cooking: 8 minutes
Inactive: 1 hour
225 g flour
½ t salt
2 t bicarbonate of soda
1 heaped Tbsp ground ginger
½  t all spice
½ t nutmeg
50 g unsalted butter
100 g soft brown sugar
100g golden syrup
2 Tbsp blueberry puree
2 large egg whites
1 t vanilla extract
3 cups icing sugar
2 Tbsp blueberry puree
Gingerbread cookies

Step 1
Heat oven to 190°C and line a flat baking tray with parchment paper. Sieve the flour, salt, bicarb and spices into a large bowl.

Heat the butter, sugar and syrup until dissolved. Leave the sugar mixture to cool slightly, then mix into the dry ingredients to form a dough.

Separate a third of the dough and mix with 2 tablespoons of blueberry puree. Roll all the dough together to form one big ball, flatten slightly then chill the dough in the fridge for 30 minutes.
On a surface lightly dusted with flour, roll out the dough to a 6,5-mm thickness, making sure to have some swirls of the blueberry dough incorporated.

Stamp out the gingerbread men shapes with a cutter, then re-roll any off-cuts and repeat. Place your gingerbread shapes on the lined trays, allowing space for them to spread.

Cook for 10-15 mins, then remove from the oven and leave to cool.
With a hand mixer, beat the egg whites with the vanilla extract until frothy. Sift the icing sugar into the eggs and beat on low speed until combined, smooth, and shiny. Turn to high and beat approximately 5 minutes till stiff and glossy.

Divide the icing into three batches. Into the first batch, add 1 teaspoons of the blueberry puree. To the second batch, add 2 teaspoons blueberry puree and to the last batch, add the remaining 3 teaspoons of blueberry puree. Stir each batch thoroughly then transfer each to a piping bag to pipe onto cookies.

Pipe each batch  in an ombre manner starting with the lightest to the darkest. Allow the icing to set then enjoy.

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