Bake Off’s Prue Leith shares tasty ginger biscuit recipe

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The second week of Great British Bake Off will see contestants tackle Biscuit Week. And in honour of that, judge Prue Leith’s iced ginger biscuit recipe has been shared with fans so they can take part in the Channel 4 show without the stress of the iconic white tent. 

“These ginger biscuits provide the perfect opportunity for honing your icing skills,” Prue explains. 

The recipe serves 12 and isn’t for a novice baker. 

There is two hours of hands-on time and the biscuits bake in a speedy 12 minutes. 

For those who find the icing templates a little tricky to follow, going freehand with children can be lots of fun. 

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A post shared by Dame Prue Leith (@prueleith)


For the ginger biscuits:

150g unsalted butter

100g light muscovado sugar

Two tsp molasses

Three tbsp beaten egg

225g plain flour

¾ tsp bicarbonate of soda

1½ tsp ground cinnamon

One tsp ground ginger

¼ tsp salt

¼ tsp ground cloves

For the royal icing:

Three large egg whites

750g icing sugar

One tsp lemon juice

blue, yellow, green and red food-colouring pastes


Two sheets of baking paper

Eight cm square cutter

10cm (length) oval cutter

Two lightly greased baking sheets

Four small piping bags, each fitted with a number one writing nozzle

One medium piping bag fitted with a number one writing nozzle

One medium piping bag fitted with a number three writing nozzle


1. Beat the butter, sugar and molasses in a bowl until fluffy. Little by little, add the egg, beating well between each addition. (You can do this in a stand mixer fitted with the beater attachment, if you like.)

2. Sift together all the remaining ingredients into a bowl. Stir them into the butter mixture.

3. Place the dough on one sheet of baking paper. Place the other sheet on top and press the dough to make a flat layer. Chill for one hour, until firm.

4. Heat the oven to 190°C/170°C fan/375°F/Gas five.

5. On a lightly floured work surface, roll out the dough to five mm thick. Use the cutters to make six square and six oval biscuits, re-rolling the trimmings as necessary. Place the biscuits on the baking sheets. Chill until firm.

6. Bake in the middle of the oven for eight to 12 minutes, or until the edges of the biscuits are lightly browned.  Cool for one minute, then transfer to a wire rack to cool completely.

7. For the royal icing, mix the egg white with three tablespoons of the icing sugar in a large bowl and add the lemon juice.

8. Gradually, add the remaining icing sugar and mix thoroughly until the icing holds its shape. Do not over-beat or bubbles will form.

9. Divide the icing into three separate bowls. Leave two bowls white and divide the third bowl of icing between four small bowls for decorating the biscuits. Colour one portion blue, one yellow, one green and one red.

10. Drop by drop, add water to the small portions of icing and mix to a piping consistency. Spoon these into the four small piping bags fitted with number one writing nozzles.

11. Drop by drop add water to one of the bowls of white icing and mix to a piping consistency. Spoon into the medium piping bag fitted with a number one writing nozzle.

12. Add water drop by drop to the remaining bowl of white icing and mix to a flooding consistency. Spoon into the medium piping bag fitted with a number three writing nozzle.

13. Decorate the biscuits according to the templates provided, loosening or thickening the icings with water or icing sugar to the correct consistency.

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