This gingerbread biscuit is a new and delicious take on a classic recipe. It combines pear and ginger to deliver a fruity biscuit with a mellow ginger flavour. Sweetened with a few spoons of molasses, the gingerbread isn’t too sweet and perfect as a mid-morning treat for toddlers. This made around 30 biscuits (of different shapes and sizes).
- 125g unsalted butter, softened
- 3 tbsp blackstrap molasses
- 1 egg
- 350g plain flour
- 1 tsp bicarbonate of soda
- 1-2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- 100g dried pears, chopped finely (available in health food shop or larger supermarkets). I used scissors to chop them up.
- Beat the butter and molasses together in a large bowl. It is imperative that the butter is soft otherwise this is really hard work (although you could also use a food mixer). Mix until well combined.
- Mix in the egg.
- Sift the dry ingredients into the mixture.
- Add the chopped pears.
- Mix well. It should come together to form a firm biscuit dough. Add more flour if it is too wet and add some milk if it is too dry. I used my hands to bring the mixture together.
- Wrap the dough in cling film and refrigerate for at least 30 minutes.
- When ready to cook the biscuits, roll out the dough until around 1/2 cm thick. Cut out the biscuits with your preferred cutter and lay them on a baking tray lined with baking paper. Bake at 180c for 10 minutes. When ready, they should be firm to touch. If you prefer a crumbly texture, you could leave them for a few more minutes.