Gingerbread Cut-Outs Gift Jar
Prep
10 min
Skill
Prep
10 min
Skill
Our favourite Weet-Bix gingerbread biscuit as a homemade holiday gift mix? How very merry! As an extra special touch, gift the dry mix with a festive cutter or edible decorations.
Ingredients
Dry Mix Ingredients
- 5 Weet-Bix™, very finely crushed
- 1 3/4 cups wholemeal flour (228 g)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3 tsp mixed spice
- 1⁄2 cup granulated sugar (105 g)
Dough Ingredients
- 150 g margarine or vegan butter
- 1/2 cup molasses or treacle (180g)
- 1 tsp vanilla essence
Method
Dry Mix Method
- In a 24 oz / 710 ml jar, layer flour, baking powder, salt, mixed spice, sugar, and crushed Weet-Bix. Press down gently if necessary, and seal with a lid.
- Decorate jar with a bow, a small bag of gingerbread cutouts, a festive cookie cutter, or a bag of edible decorations!
Method for Dough
- In a medium bowl, use a large spoon or silicone spatula to cream together:
- 150 g margarine or vegan butter
- 1/2 cup molasses or treacle (180g)
- 1 tsp vanilla essence
- Add biscuit mix from the jar, and stir until no dry ingredients remain. Flatten dough into a disk, wrap, and refrigerate until firm – at least 2 hours, or overnight.
- Preheat oven to 180°C. Line a large oven tray with baking paper.
- Place a portion of the dough on a piece of baking paper dusted with flour. Roll out to 1/2 cm thick, dusting with more flour if necessary. Cut and transfer to prepared baking sheet.
- Bake 8 - 10 minutes. Cool on tray for 2 minutes, then transfer to a rack. Cool completely before decorating.
- Repeat rolling, cutting, and baking with remaining dough. Gently press scraps into a disk, refrigerate, and re-roll as required. Makes approximately 70 small biscuits.
Tips
Dry-Mix
- Pulse Weet-Bix in a processor for a finer crumb and a smoother dough.
- To make your own mixed spice, combine 1 1/4 tsp cinnamon, 1 1/4 tsp ground ginger, 1/4 tsp allspice, and 1/4 tsp ground cloves.
- For a more lightly spiced biscuit, reduce mixed spice to 2 1/2 tsp.
Cold Dough
- Cold dough makes it easier to separate scraps and transfer cut-outs for baking. Freeze or refrigerate rolled and cut dough for a few minutes, before transferring shapes to a tray.
Dry Mix Ingredients
- 5 Weet-Bix™, very finely crushed
- 1 3/4 cups wholemeal flour (228 g)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3 tsp mixed spice
- 1⁄2 cup granulated sugar (105 g)
Dough Ingredients
- 150 g margarine or vegan butter
- 1/2 cup molasses or treacle (180g)
- 1 tsp vanilla essence
Dry Mix Method
- In a 24 oz / 710 ml jar, layer flour, baking powder, salt, mixed spice, sugar, and crushed Weet-Bix. Press down gently if necessary, and seal with a lid.
- Decorate jar with a bow, a small bag of gingerbread cutouts, a festive cookie cutter, or a bag of edible decorations!
Method for Dough
- In a medium bowl, use a large spoon or silicone spatula to cream together:
- 150 g margarine or vegan butter
- 1/2 cup molasses or treacle (180g)
- 1 tsp vanilla essence
- Add biscuit mix from the jar, and stir until no dry ingredients remain. Flatten dough into a disk, wrap, and refrigerate until firm – at least 2 hours, or overnight.
- Preheat oven to 180°C. Line a large oven tray with baking paper.
- Place a portion of the dough on a piece of baking paper dusted with flour. Roll out to 1/2 cm thick, dusting with more flour if necessary. Cut and transfer to prepared baking sheet.
- Bake 8 - 10 minutes. Cool on tray for 2 minutes, then transfer to a rack. Cool completely before decorating.
- Repeat rolling, cutting, and baking with remaining dough. Gently press scraps into a disk, refrigerate, and re-roll as required. Makes approximately 70 small biscuits.
Tips
Dry-Mix
- Pulse Weet-Bix in a processor for a finer crumb and a smoother dough.
- To make your own mixed spice, combine 1 1/4 tsp cinnamon, 1 1/4 tsp ground ginger, 1/4 tsp allspice, and 1/4 tsp ground cloves.
- For a more lightly spiced biscuit, reduce mixed spice to 2 1/2 tsp.
Cold Dough
- Cold dough makes it easier to separate scraps and transfer cut-outs for baking. Freeze or refrigerate rolled and cut dough for a few minutes, before transferring shapes to a tray.