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Video recipe: Phil Vickery's ginger biscuits

(21 ratings)
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  • Makes: 20

  • Prep time:

  • Cooking time:

    (may need an extra 5 mins)
  • Costs: Mid-price

  • Skill level: Bit of effort

  • Child friendly
  • Make in advance

These ginger biscuits look lovely and festive hanging from the tree at Christmas and they taste great too! Follow along in our easy step-by-step video recipe. Ginger is such a festive flavour and we love the smell of ginger biscuits filling the house. It's so comforting and inviting and your friends will struggle to leave when they come to visit! This is the perfect recipe if you've got people coming round as it makes 20 biscuits, which should be more than enough for a big group - this way everyone will be able to help themself to as many as they like!

Hang the biscuits on the tree on Christmas Day as they go soft if not kept in an airtight container for more than 2 days

Phil Vickery, celebrity chef

Ingredients

  • 125g (5oz) margarine or butter
  • 100g (3 oz) dark soft brown sugar
  • 4tbsp condensed milk
  • 325g (11oz) plain flour
  • 1tsp bicarbonate of soda
  • 2tsp ground ginger
For the decoration:

  • 20 boiled sugar sweets
  • Coloured icing tubes
You will also need:

  • Biscuit cutters and lined baking sheets

Method

  1. Preheat the oven to 180C/350F/gas mark 4.
  2. Heat the butter and sugar in a saucepan, stirring until the sugar has dissolved. Add the condensed milk and stir together.
  3. Sift the flour, bicarbonate of soda and ginger into a bowl and pour over the condensed milk mixture. Start by working the ingredients together with a spoon then with clean hands bring the mixture together into a soft dough.
  4. Roll the gingerbread out on a floured surface to the thickness of 0.5cm. Cut rounds out and place onto a baking sheet. Use a very small cutter or knife to cut out circles in the centre of the biscuits (about the size of a pound coin).
  5. Place the boiled sweets into a strong plastic food bag and holding the open end of the bag tightly closed smash the bag onto a hard surface (like a work top), to break the sweets. Place the broken sweets into the holes in the biscuits. Make a small hole in the top of the biscuit with a skewer or cocktail stick. Bake the biscuits for about 10 mins until just golden.
  6. Remove the biscuits from the oven and check the small holes for hanging the biscuits are still open. Leave to cool completely before decorating with icing. Allow the biscuits to dry before hanging on the tree. 

Copyright Phil Vickery, July 2007

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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