I like a moose. While reindeer prance, I get the sense that a moose struts, so there’s that, that and the noses, the noses kill me. This will explain me using my Christmas ginger biscuit recipe as an excuse to play with a giant moose cookie cutter – we’re talking 12cm tall here people, another thing I like about moose, height. The recipe is a heady mix of ginger, cinnamon, nutmeg and orange wrapped in a sweet, sticky cuddle of soft brown sugar and maple syrup, guaranteed to give you that first whiff of Christmas in the run up to the big day.
- 340g plain flour
- 2 tsp ground cinnamon
- 3 tsp ground ginger
- 1½ tsp ground nutmeg
- 1 tsp baking powder
- zest of 1 clementine
- 3 tbsp maple syrup
- ½tsp salt
- 225g soft, unsalted butter
- 1 beaten egg
- 340g light, soft brown sugar
- icing sugar to decorate
you will need – preferably a rather large moose cutter like this one but feel free to go rogue and use whatever seasonal lovelies take your fancy. The recipe makes 15 giant moose but would probably stretch to 30 or so regular sized biscuits.
- First up, in a large bowl, cream together the butter and sugar until smooth, then gradually add the beaten egg, stirring as you go. Sift in the flour, salt, baking powder, spices and zest and bring the mix together to form a dough.
- The dough will be pretty wet and sticky at this point so flatten it out, cover it with cling film and pop it in the fridge for half an hour.
- After chilling, preheat the oven to 180°C / Gas Mark 4, and roll out the dough between two sheets of cling film or baking parchment, whichever works best for you. You want to roll the dough pretty thin, about a ½cm thick, just to guarantee that satisfying snap all good crunchy biscuits should have and to make sure that your chosen festive shape doesn’t spread and contort into something unrecognisable as the biscuits bake.
- Cut out your shapes, place them onto baking sheets lined with parchment and bake for 10-12 mins. Leave the biscuits on the trays for 10 mins after coming out of the oven then transfer them to a wire cooling rack. When completely cool add a snow shower of icing sugar to decorate.
For more festive frolics take a look at my Charlie Brown Christmas cake and check back next week for my attempt at making the mince pie just that little bit French, oh la la!
- Giant Ginger Cookies (londoneats.wordpress.com)
- Gingerbread Men (ascrumptiousbake.wordpress.com)
- Gingerbread men (hollysbakes.wordpress.com)
- Ruiskakut (Finnish Rye Biscuits) (londoneats.wordpress.com)
- Pistachio Christmas Biscuits (allaboutchantelle.com)