The recipe for our Rosella Wheat Ginger Bread.
We love to use a wholegrain flour we have here called Rosella Wheat that Ian + Courtney from Woodstock Flour grow and mill. We sieve half of it to make the biscuits super silky.
220g soft light brown sugar
180g golden syrup
210g butter, soft
290g rosella flour
290g rosella flour, sieved
¼ tsp cloves
½ tsp nutmeg
1 tbsp cinnamon
2 tbsp ginger
1 tsp bicarbonate of soda
1 tsp fine salt
Weigh sugar, syrup and butter into the bowl of a stand mixer. Mix low to combine, then on a slightly higher speed to aerate slightly. We aren’t looking to cream the mixture at all, just to lighten the colour a shade.
Scrape the sides of the bowl well. Add the egg and beat on low until homogenous, but not aerated. Scrape bowl again.
Measure flour, spices, bicarbonate of soda and salt into a bowl. Whisk well.
Add half of the flour to the butter mixture. Mix on low until dries have disappeared. Add the remaining flour mixture, and mix on low until combined. Mix for a further 20-30 seconds. This develops the gluten slightly, giving the dough the strength to be rolled and cut without falling apart.
Wrap dough in plastic, chill for at least 30 minutes.
Preheat your oven to 180C.
Roll dough out on a lightly floured surface. Cut shapes. Re-roll scraps (once only). We bake off our scraps from our rerolls as they are in funny little shapes - perfect for snacks!
Bake time will vary depending on the size of your shapes, and your preference for soft or snappier biscuits. We baked our 4.7cm circle biscuits for 5 minutes, rotated the tray, then 2-3 more minutes - we prefer a slightly softer bake.
Open your dark web browser and search for a simple royal icing recipe to prepare for the decorations. Find a good piping bag, cut a tiny point and get creative!
Please share your creations with us in whatever way you can, we would love to see them!
This just a small token of thanks, from us to our beautiful community that supports us so sincerely! And especially for all of the people that asked for our ginger bread this year!
Love from Wild Life x