Gingerbread Biscuits

After trying many different methods and ingredients I think I have found the perfect gingerbread dough. This recipe is easy to put together, quick to bake and can be stored in the fridge until needed.

These biscuits are delicious, the ginger and cinnamon is such a comforting combination in the colder months. The finished biscuits are firm around the edges with a soft centre.  

These biscuits keep their shape really well. Why not get creative with your gingerbread through the festive period? Use them for decorations on the tree by adding a hole for the ribbon before baking, cute out gingerbread men or make a gingerbread house.

One quick tip, when rolling out your dough, make sure to do it between two pieces of either greaseproof or clingfilm. Some recipes will suggest that you flour the surface but I find this can dry out your biscuit dough too much. 

🛒 Ingredients 🛒 

▪️100g butter

▪️50g soft light brown sugar

▪️50g soft dark brown sugar

▪️100g golden syrup

▪️1 medium egg

▪️300g plain flour

▪️1 tbsp ground ginger

▪️1 tsp ground cinnamon 

👩‍🍳 Method 👩‍🍳

  1. In a bowl, cream together the butter and sugars until light and creamy. Then add in the golden syrup and stir through.
  2. Beat in the egg and mix through until fully combined.
  3. Add in the flour, ginger and cinnamon. Begin by stirring the mixture with a spatula but as it gets thicker you may find it easier to use your hands! If you have little ones helping you this is the perfect time to get them involved!
  4. Once the mixture has come together and all of the flour is mixed in, form it into a ball. Wrap in clingfilm and leave in the fridge for 30 minutes.
  5. Preheat the oven to 180ºC/160ºC fan. Line two baking trays with greaseproof paper. 
  6. After 30 minutes remove the gingerbread dough from the fridge and roll it out between two pieces of clingfilm, aiming for it to be 1/2cm thick.
  7. Cut out your festive shapes and place them on the greaseproof lined tray. Leave space between your biscuits so they cook evenly. (If you are using these to make decorations to hang on your tree, remember to cut out a hole big enough to thread the ribbon through!) The remaining dough can be formed in to a ball and re rolled as needed.
  8. Bake them in the oven for 12-15 minutes until lightly golden.
  9. Remove from the oven and leave on the tray for two minutes. Place the biscuits on a cooling rack and leave to cool completely.

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