Wholemeal Gingerbread Biscuits

Last night I made the third batch of these biscuits in ten days. What can I say - they're pretty addictive (and good for presents). I've tried various recipes over the years but this is my favourite - it doesn't even need chilling. I added wholemeal flour to these not for the health factor but because I think it makes for a better biscuit. I also greatly increased the amount and variety of spices - especially if you're going to ice them, the flavour needs to be strong. 

I've never made or iced with royal icing before but I decided to try for the second batch. The blogosphere is full of gorgeous, artistic decorated cookies so I was slightly nervous about my first attempt. I made a paper piping bag and used it without a tip as we didn't have anything else. Massively messy, especially as I didn't think to put an elastic band around the top. 

I have a lot to learn but I really enjoyed playing with royal icing and tried again today for the third batch (the photos are of the second batch). I have to admit I kind of prefer them without the icing to eat. Still, it's fun to decorate them and normal people like icing more than I do. 

Wholemeal Gingerbread Biscuits

(adapted from the Waitrose recipe here)

125g unsalted butter

100g dark muscavado sugar

4 tbsp golden syrup

175g wholemeal flour

150g plain flour

1 tsp bicarbonate of soda

1 tbsp ground ginger 

1/2 tsp mixed spice

1/4 tsp cinnamon

1/4 tsp freshly ground nutmeg

Preheat the oven to 170C. Line two trays with parchment. Put the butter, sugar and syrup in a medium saucepan and heat gently until everything is melted and smooth. Put aside.  Sift the flours, bicarb and spices together into a big bowl. Pour the melted mixture into it and stir well to combine.  Dust a work surface with flour and roll the mixture out until about 5mm thick. Use a floured biscuit cutter to cut out shapes and place on the tray. Bake in batches (one tray at a time - use a different tray for each size) for about 8-10 minutes - they should get slightly darker, especially around the edges. Remove to a wire rack to cool. Make holes in them if you would like to hang them while they're still hot. 

Royal Icing

(Adapted from the joyofbaking.com recipe here and Sweetopia here)

1 egg whites

1 tsp lemon juice

165g icing sugar

Place all the ingredients in the bowl of a stand mixer. Beat on low for ten minutes. It should be thick and creamy. Using a knife, test the consistency - draw it across the surface and if the line disappears in 5-10 seconds it is okay. Water down slowly until you reach this consistency. Scrape some into a prepared piping bag and secure with an elastic band. Cover the remaining icing with a damp tea towel. Pipe your design onto the cookies and leave to dry. 

(Makes differing amount of biscuits depending on size - from 25 to 50 I guess)