Gingerbread Biscuits

If you love gingerbread biscuits like I do and want to keep them on deck during the holidays or for any occasion, this recipe is for you. Lightly spiced and flavourful they are a treat for tea time or dunking in some hot chocolate.

Gingerbread biscuits hold a special place in my heart because my grandmother always had a tin full when my siblings and I would visit.

You'll want to store these in an airtight container and eat them within 3-4 days to preserve their freshness.

If you have kids, these make for a fun and easy baking project, especially the decorating. You can make your royal icing or get some ready-made in the store.

Ingredients

2 1/2 cups all-purpose flour

1/2 cup peanut flour

1/2 cup molasses

1 1/2 teaspoons ginger

1 tablespoon cinnamon

1/2 teaspoon cloves

Pinch of nutmeg

1 teaspoon salt

1 teaspoon vanilla

1/2 teaspoon almond extract

3/4 cup light brown sugar

1 egg

3/4 cup butter, melted

1 teaspoon baking soda

1/2 cup water

Instructions

In a large bowl, mix the two flours. Add the molasses, butter, sugar, salt, cinnamon, cloves, ginger, nutmeg, baking soda, water and egg until evenly incorporated and a soft dough forms.

Dust with flour and divide the dough up into 4 parts - this will make it easier to handle when you roll it out later.

Cover with cling wrap airtight overnight or for at least 4 hours.

On a lightly covered surface, roll out each piece of dough with a rolling pin at least a 1/4 inch.

Using a gingerbread man cutter, shape your cookies and place them on a piece of parchment paper.

Bake for 10 minutes at 350F. Decorate with royal icing and enjoy!