- 450g plain flour
- 4tsp ground ginger
- 2tsp ground cinnamon
- 200g caster sugar
- 250g unsalted butter, diced
- 4tbsp amber, rich-tasting maple syrup
- 1 large egg, beaten
- Sift the flour, baking powder ginger and cinnamon into a mixing bowl. Season with a little sea salt.
- Add the sugar and butter and rub in with your fingers until the butter is fully absorbed and the mixture resembles fine breadcrumbs.
- Mix the maple syrup and egg together and then stir into the mixture with a wooden spoon. Bring together with your hands and knead very gently to form a smooth, stiff dough. Shape into a ball and refrigerate for half an hour to firm up.
- Preheat the oven to 180C/gas 4. Remove the dough from the fridge and cut into quarters, allowing you to work with each quarter at a time. Keep the remaining dough in the fridge until you are ready to roll it.
- Roll out the dough to a thickness of approximately 3mm. Cut into festive shapes and place the biscuits onto baking sheets lined with greaseproof paper.
- Bake the biscuits for 12-14 minutes until golden brown, then remove from the oven and transfer to a cooling rack.
- Using a wooden skewer, make a small hole in each Christmas biscuit whilst they are still warm. Once completely cooled, decorate as desired, then tie a ribbon through the hole and hang on the tree.
These biscuits are the perfect thing to make with the kids this Christmas.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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