How to make Pret’s ‘Melting Melvin’ Biscuits

By 15th December 2017 2 Comments
Not feeling christmasy enough yet? This easy recipe for baking delicious gingerbread biscuits will get you in the Christmas spirit for sure. The recipe below has been taken and adapted from Pret A Manger’s ‘Melting Melvin’ biscuits. (Disclaimer: the recipe is not mine).
My mum first discovered these gingerbread biscuits a few weeks ago and became slightly addicted – she would have to purchase one every time we walked passed a Pret. However, as someone who is gluten and dairy free, I wasn’t able to ever try a ‘Melvin’. Therefore, I have adapted Pret’s recipe to make them ‘free from’ and equally as delicious.

What you will need:
  • 350g GF Plain Flour
  • 100g DF Butter
  • 5 1/2 tsp Ground Ginger
  • 1 tsp Bicarbonate of Soda
  • 175g Caster Sugar
  • 4 tbsp Golden Syrup
  • 1 Medium Egg
  • Biscuit Cutters
For the icing:
  • 200g Icing Sugar
  • 1 Egg White
  • Marshmallows
  • Icing Pens
  • Preheat the oven to 165 °C / Gas 4.
  • Put the flour, butter, ginger, and bicarbonate of soda in a mixing bowl.
  • Mix it all together with your fingers until crumbly.
  • Add the sugar, syrup and egg, and mix it all together until it forms a firm pastry mix.
  • Roll out the pastry with a rolling pin to about 7 mm thick.
  • Use a round biscuit cutter (approx 80–100 mm) to cut out your biscuits.
  • Place the cut-out pastry on a greased or non-stick baking tray and pop it in the oven.
  • Bake until golden, for about 20–25 minutes, but check them after 15 minutes as ovens vary.

  • Whisk the egg white in a large bowl until it becomes frothy.
  • Add the icing sugar, a spoonful at a time, and fold in.
  • Add the lemon juice and stir.
  • Beat the icing until it is white and very stiff and stands up in peaks.
  • To change the colour of your royal icing take a small amount of the icing and add a little food colouring then mix thoroughly.
  • Take a marshmallow and pipe on two brown eyes, an orange carrot nose and a brown smile.
  • Let this dry before you decorate your gingerbread Melvin.
  • With a number 3 plain piping tube, outline a puddle on the cooled gingerbread and then fill in the outlined puddle with icing.
  • Before it sets put your marshmallow head into the puddle and add your buttons or any other sweets you like.
  • Let the icing set before you pipe on the brown icing arms.

I hope you give these biscuits a try and please let me know if you do.
They won’t disappoint!
Greta x


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