Biscuits: Gingerbread Biscuits

Preparation info
  • Makes about


    • Difficulty


Appears in
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


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 a