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For the gingerbread biscuits, preheat the fan oven to 170C. Combine butter, golden syrup, brown sugar and malt extract all together and put it in the microwave for a 1 or 2 minutes, until the sugar is dissolved.
When it’s cool, add eggs and vanilla. In a large bowl add the sifted dry ingredients and finally add the wet ingredients to it. Divide the dough into half and put it in the fridge for 30 minutes.
Roll the dough to a thickness of 1/4 inch. Cook the cookies for 12-15 minutes. Trim them while they are hot and malleable.
For the royal icing, mix the active white with water (in a small container with a lid) Add sugar and actiwhite in a mixer and beat on high speed. Beat for 5-6 minutes until it’s shiny.
For the canestrelli, preheat a fan-forced oven at 160C. Boil the eggs for 8 minutes and put the cooked eggs in a new pan with cold water. Mix the dry ingredients all together (icing sugar, flour and corn flour).
Add the sifted yolks into the dry mix and add butter and the zest. Form a dough (if it’s too hard, add the milk).
Wrap it in cling film and rest it in the fridge for 30 minutes. Roll the dough to a thickness of 4mm. Cut the dough with a round cutter (coins). Cook them for 15-20 minutes. Cool them on a cooling tray and dust some gold dust and icing sugar on them.
To assemble, paint the gingerbread. Assemble the gingerbread pieces with the royal icing sugar. Make a treasure chest. Place the coins (canestrelli) in it
This recipe has not been edited or tested by the Bake Off Food Department.
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