Festive Rye Gingerbread Biscuits with Miso & Sesame
Classic gingerbread biscuits are a Christmas essential, and this interpretation from our Head of Cook School, John, reimagines the festive staple through a modern lens. John uses rye flour for a natural nutty flavour and a crisp snap. Miso adds a savoury depth, while toasted sesame seeds add crunch and aroma. It's an excellent way to make use of festive cookie cutters, and a great option for Christmas biscuit tins or serving at the end of dinner parties alongside coffee and tea.
Makes 20 biscuits
Ingredients
125g unsalted butter, cubed and room temp
90g caster sugar
90g light brown sugar
30g white miso
20g golden syrup
1 large free range egg
200g plain flour
100g rye flour
50g wheat bran
1 tsp baking powder
2 tsp ground ginger powder
4g salt
30g sesame seeds
White chocolate, for decorating (optional)
90g caster sugar
90g light brown sugar
30g white miso
20g golden syrup
1 large free range egg
200g plain flour
100g rye flour
50g wheat bran
1 tsp baking powder
2 tsp ground ginger powder
4g salt
30g sesame seeds
White chocolate, for decorating (optional)
Method
- Preheat the oven to 170°C fan. Grease a baking tray and line it with parchment.
- Using an electric mixer, cream the butter and both sugars together on medium until light and fluffy, scraping down the sides as you go.
- In a separate bowl, whisk the miso and the golden syrup together. Once there are no clumps left, whisk in the egg. Slowly pour the miso mixture into the butter mixture while mixing on medium speed, until combined. (If the mixture begins to split, keep the mixer running and add a spoon of your measured flour.)
- Place the dry ingredients in a bowl and mix until combined. Stop the mixer and, in increments of 1/3, gently fold in the dry ingredients to the wet, until combined. Tip this mixture out onto a work surface and knead briefly so it comes together as a smooth dough. Wrap the dough in clingfilm and chill for 30 minutes.
- On a lightly floured surface, use a rolling pin to roll the dough to roughly 5mm thick and cut out the shape that you would like with a cookie cutter. Carefully remove any trimmings and transfer your shaped cookies to the baking tray, leaving space between each cookie. Bake for roughly 8-12 minutes, until they are light golden brown. When done, rest them on the tray for 15 minutes, then move them to a wire rack to finish cooling.
- If decorating, melt white chocolate over a bain marie, place in a piping bag, and pipe on any shapes or designs you’d like.
