Biscuits: Gingerbread Biscuits


Preparation info

  • Makes about


    • Difficulty


Appears in

Bake and Decorate

Bake and Decorate

By Fiona Cairns

Published 2011

  • About

Once you have wrapped the dough in clingfilm to chill, you can store it in the refrigerator for a couple of days or freeze for up to a month so they are ready to bake at any time.


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


    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

    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 clingfilm and chill for at least 1 hour. Preheat the oven to 180°C/fan 170°C/350°F/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. 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.