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Advent calender gingerbread biscuits

by Helen Jessup
Advent calender gingerbread biscuits

Advent calender gingerbread biscuits

PT45M

Why not try?

December is looming fast, and the beginning of December marks the opening of advent calendars for many, whether it's traditional advent calendars, chocolate calendars or something a little different, like reading a different book each day, doing a different family activity, or creating a new craft.

In the past I’ve made advent stockings out of baby socks and filled them with chocolates and treats, but mostly we have a shop bought chocolate calendar (and doors only get opened following good behaviour!). These biscuits are a simple cooking activity that can be done with the children, and the only difficult part is making sure that you only eat one a day, as they are very moreish. I like to add ginger, however they can be left plain or, by substituting 25g flour for 25g cocoa powder, can be made chocolate flavoured.

Whilst keeping the biscuits in an airtight container is best, they could also be threaded onto some string or ribbon and hung above the fireplace or on the Christmas tree (just remember to poke a hole in the biscuits with a straw before baking).

Ingredients

Metric

Imperial

  • 250g of butter, softened
  • 250g of caster sugar
  • 375g of plain flour
  • 2 tsp ground ginger
  • coloured fondant icing
1
Beat the butter & sugar together until pale & creamy
2
Beat in the flour & ginger until it starts to come together (add a little water if needed)
3
Form together into a smooth ball with your hands
4
Roll out on a lightly floured surface to approx. 3-4mm thick
5
Cut out hearts and stars with a cookie cutter
6
Place onto a baking sheet
7
Bake in a preheated 170°C oven for 10-12 minutes until light golden in colour
8
Allow to cool on a wire rack before decorating
9
Cut out numbers 1-24 with coloured icing and stick onto the biscuits with a little water
 

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