Gingerbread wreath biscuits

Gingerbread wreath biscuits

Gingerbread wreath biscuits
These were very easy to make but cooked very quickly, after 10 mins and they were already a bit overdone.

Makes 40

Ingredients of Gingerbread wreath biscuits
125g butter, softened
1/2 cup (100g) brown sugar
1/2 cup (125ml) treacle
1 egg, separated
2 1/2 cups (370g) plain flour
1 tsp bicarbonate of soda
1 tbs ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground cardamom
1 eggwhite
Demerara sugar, to sprinkle

Description of Gingerbread wreath biscuits
Preheat oven to 180°C. Line 2 oven trays with baking paper. Use an electric mixer to beat the butter, sugar, treacle and egg yolk together in a small bowl until pale and creamy. Add the flour, bicarbonate of soda, ginger, cinnamon, cloves and cardamom and stir to combine. Turn onto a lightly floured surface and gently knead until smooth. Cover with plastic wrap and

place in the fridge for 30 minutes to rest.
Divide dough into 2 portions. Roll a portion out onto a lightly floured surface to a 3mm-thick disc. Use an 8cm fluted pastry cutter to cut out discs. Use a 3cm fluted pastry cutter to cut an inner circle from each disc. Place on trays. Continue with remaining dough. Bake for 15-20 minutes or until golden and crisp. Remove and set aside to cool. Brush with eggwhite and sprinkle with demerara sugar. Place in oven for a further 2 minutes to set. Remove and set aside to cool.

Source - taste.com.au