Looking for a delicious and easy baking project that will win over your family and friends? Look no further than these irresistible coffee and gingerbread biscuits, brought to you by Camp Coffee.
This recipe is a delightful twist on a classic treat, offering a unique coffee flavor that adds depth and complexity to the familiar gingerbread taste. It’s the perfect way to get the whole family involved in baking, with simple instructions and a quick prep time.
According to Camp Coffee’s website, this recipe yields 25 biscuits, each measuring four inches in diameter. They describe the recipe as easy, and it truly is! It only takes 15 minutes of prep time, followed by a 30-minute resting period for the dough. Then, just 10 minutes in the oven and you’ll have a batch of warm, fragrant biscuits ready to be enjoyed.
Here’s what you’ll need and how to make these delightful coffee and gingerbread biscuits:
Ingredients:
* 2 tbsp (30ml) Camp Coffee
* 175g (6oz) butter
* 175g (6oz) light muscovado sugar
* 2 eggs, beaten
* 450g (1lb) plain flour
* 2 tsp baking powder
* 1 tbsp ground ginger
* 1 tsp mixed spice
Instructions:
1.
Preheat your oven:
Start by preheating your oven to 180°C/350°F/gas mark four. This ensures the biscuits bake evenly and achieve a perfect golden brown color.2.
Cream together the butter and sugar:
In a large bowl, cream together the softened butter and muscovado sugar until light and fluffy. This will create a smooth and airy base for your biscuits.3.
Add the coffee:
Stir in the Camp Coffee, letting its rich aroma infuse the batter.4.
Incorporate the eggs:
Gradually add the beaten eggs, mixing well after each addition. Don’t overmix; just blend until everything is combined.5.
Combine the dry ingredients:
Sift together the flour, baking powder, ground ginger, and mixed spice. This ensures a consistent texture and helps the spices distribute evenly throughout the dough.6.
Fold the dry ingredients into the wet:
Gently fold the dry ingredients into the egg mixture until just combined. Avoid overmixing, as this can result in tough biscuits.7.
Knead and rest:
Turn the dough out onto a lightly floured surface and knead for about five minutes. This will help develop the gluten in the flour and create a more textured biscuit. Wrap the dough in cling film and allow it to rest in the refrigerator for 30 minutes. This gives the gluten time to relax, making the dough easier to roll out.8.
Roll and cut:
After the dough has rested, place it between two sheets of greaseproof paper and roll it out to your desired thickness. Use cookie cutters to cut out your desired shapes.9.
Bake to perfection:
Arrange the cut biscuits on a baking sheet lined with greaseproof paper. Bake in the preheated oven for 10 minutes, or until golden brown.10.
Cool and decorate:
Remove the biscuits from the oven and allow them to cool completely on a wire rack. Once cooled, unleash your creativity and decorate them as you wish. You can use icing, sprinkles, chocolate chips, or any other toppings that tickle your fancy!These coffee and gingerbread biscuits are sure to become a family favorite. Their irresistible combination of flavors, combined with the ease of the recipe, make them a perfect treat for any occasion. So, gather your ingredients, preheat your oven, and get baking! You won’t regret it.
