Gingerbread biscuits recipe

A sweet and spicy biscuit, these are just asking to be dunked in your tea. The dough can be stored in the fridge for a couple of days or frozen for up to a month - if you're feeling creative, why not get the kids involved with a gingerbread mobile?

Makes about 40


  • 350g plain flour, plus more to dust
  • 4 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp bicarbonate of soda
  • 130g salted butter, very slightly softened
  • 1 egg yolk
  • 150g light muscovado sugar
  • 3 tbsp golden syrup
  • 2 tbsp black treacle
  • Zest of 1 orange, finely grated


How to make gingerbread biscuits

1. Sift the flour, spices and bicarbonate of soda into a large bowl and add the butter, cut into small chunks. Gently rub together with your fingertips - or pulse in a food processor - until the mixture resembles fine breadcrumbs.

2. Add the egg yolk, sugar, syrup, treacle and zest and mix together until you have a firm dough. If it's too sticky, mix in a little more flour. Wrap in cling film and chill for at least 1 hour. Preheat the oven to 180ºC/fan 170ºC/350ºF/gas mark 4. Line 2 baking sheets with baking parchment. Roll out the dough on a lightly floured surface to 4mm thick, and cut out with a 6.5cm round cutter. Bake for 10-15 minutes.

3. The gingerbreads will have darkened a little. Remove from the oven and leave to firm up a little for a few minutes, then gently transfer to a wire rack to cool. They will become crisp.

© Fiona Cairns - Bake and Decorate, Tea Time Luxury

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Thursday 25 March 2010
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