Bridgerton Biscuits
Bridgerton Biscuits
Ingredients
For the Dry Ingredients
- 4 cups all purpose flour
- 4 tablespoons cornstarch
- 1 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- pinch nutmeg, optional
For the Wet Ingredients
- 1 1/2 cups unsalted butter, softened
- 1 cup brown sugar
- 4 tablespoons treacle or molasses
- 2 teaspoons vanilla extract
Instructions
- 1
In a clear mixing bowl, cream the softened unsalted butter and brown sugar using an electric mixer until the mixture is smooth and slightly fluffy.
⏱️ 5 min
- 2
Add the treacle or molasses and vanilla extract to the creamed butter mixture. Continue to mix with the electric mixer until all ingredients are well combined.
⏱️ 3 min
- 3
In a separate bowl, whisk together the all purpose flour, cornstarch, salt, ground ginger, cinnamon, and optional pinch of nutmeg. Gradually add these dry ingredients to the wet mixture. Initially mix with a spatula, then use your hands to incorporate everything until a firm, non-sticky dough forms. The dough should have a consistency similar to soft playdough.
⏱️ 7 min
- 4
Wrap the dough tightly in plastic wrap and chill in the refrigerator for 45 to 60 minutes, or even overnight for best results.
⏱️ 5 min
- 5
Once chilled, unwrap the dough and place it on a sheet of parchment paper. Use a rolling pin to roll the dough evenly to a thickness of 3/8 inch.
⏱️ 5 min
- 6
Lightly dust a wooden cookie mold (preferably with a rose design, as seen in the video) with powdered sugar or flour using a brush. Press a portion of the rolled dough firmly into the mold. Trim any excess dough from the edges and carefully release the molded biscuit. If desired, use a scalloped round cookie cutter to further refine the shape around the molded design.
⏱️ 5 min
- 7
Place the molded biscuits on a baking sheet and let them air dry, uncovered, for 45 to 60 minutes. This helps the designs set.
⏱️ 5 min
- 8
After air drying, chill the biscuits in the refrigerator for 20 minutes, or place them in the freezer for 10 to 15 minutes. This helps them hold their shape during baking.
- 9
Preheat your oven to 325°F (160°C). Bake the chilled biscuits for 14 to 17 minutes, or until the edges are lightly golden brown.
⏱️ 17 min•🌡️ 325
- 10
Once baked, remove the biscuits from the oven and let them cool completely on the baking sheet or a wire rack before serving. This allows them to firm up and prevents breakage.
Kitchen Tools
Nutrition Facts (per serving)
Bridgerton Biscuits
For the Dry Ingredients
- 4 cups all purpose flour
- 4 tablespoons cornstarch
- 1 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- pinch nutmeg, optional
For the Wet Ingredients
- 1 1/2 cups unsalted butter, softened
- 1 cup brown sugar
- 4 tablespoons treacle or molasses
- 2 teaspoons vanilla extract
Instructions
- 1
In a clear mixing bowl, cream the softened unsalted butter and brown sugar using an electric mixer until the mixture is smooth and slightly fluffy.
⏱️ 5 min - 2
Add the treacle or molasses and vanilla extract to the creamed butter mixture. Continue to mix with the electric mixer until all ingredients are well combined.
⏱️ 3 min - 3
In a separate bowl, whisk together the all purpose flour, cornstarch, salt, ground ginger, cinnamon, and optional pinch of nutmeg. Gradually add these dry ingredients to the wet mixture. Initially mix with a spatula, then use your hands to incorporate everything until a firm, non-sticky dough forms. The dough should have a consistency similar to soft playdough.
⏱️ 7 min - 4
Wrap the dough tightly in plastic wrap and chill in the refrigerator for 45 to 60 minutes, or even overnight for best results.
⏱️ 5 min - 5
Once chilled, unwrap the dough and place it on a sheet of parchment paper. Use a rolling pin to roll the dough evenly to a thickness of 3/8 inch.
⏱️ 5 min - 6
Lightly dust a wooden cookie mold (preferably with a rose design, as seen in the video) with powdered sugar or flour using a brush. Press a portion of the rolled dough firmly into the mold. Trim any excess dough from the edges and carefully release the molded biscuit. If desired, use a scalloped round cookie cutter to further refine the shape around the molded design.
⏱️ 5 min - 7
Place the molded biscuits on a baking sheet and let them air dry, uncovered, for 45 to 60 minutes. This helps the designs set.
⏱️ 5 min - 8
After air drying, chill the biscuits in the refrigerator for 20 minutes, or place them in the freezer for 10 to 15 minutes. This helps them hold their shape during baking.
- 9
Preheat your oven to 325°F (160°C). Bake the chilled biscuits for 14 to 17 minutes, or until the edges are lightly golden brown.
⏱️ 17 min•🌡️ 325 - 10
Once baked, remove the biscuits from the oven and let them cool completely on the baking sheet or a wire rack before serving. This allows them to firm up and prevents breakage.