These Gingerbread ‘Dodgers’ are a great way to use up any mincemeat leftover during Christmas. Try dunking these Gingerbread biscuits in some hot spiced mulled wine for best results.
Prep time 1 hour
Bake time 10-12 mins
Makes 10 sandwiched biscuits
Ingredients
75g butter
70g caster sugar
70g black treacle
175g plain flour
½ teaspoon bicarbonate of soda
2 tablespoons ground ginger
Icing sugar, for dusting
For the filling:
4 tablespoons mincemeat
Method
- Place the mincemeat into a small pan on a medium heat and cook for a couple of minutes until warmed through. Leave to one-side to cool
- Heat the butter, sugar and treacle in a large pan over a medium heat, until the butter has melted and the sugar has dissolved
- Take the pan off the heat and add in the flour, bicarbonate of soda and ground ginger and stir until the mixture comes together as a dough
- Wrap the dough in clingfilm and place in the fridge to chill for 30 minutes
- Line a couple of baking trays with baking paper
- Pre-heat the oven to 180˚C (160˚C fan)
- Lightly dust your work surface with icing sugar and then roll out the chilled dough, until it is about 1cm thick
- Cut 20 circles out of the mixture using a medium round cutter (making smaller holes in 10 of the circles, so you get the ‘dodger’ look, the end of a piping nozzle is good for this) and place onto the lined baking trays
- Bake in the oven for 10-12 minutes, or until the edges of the biscuits have started to firm up
- Leave the biscuits to cool on the trays for 10 minutes, before transferring to a wire rack to cool completely
- Once the biscuits have cooled, sandwich together with the mincemeat
Top Tip
If you don’t want to use mincemeat you can use jam or marmalade instead
