The classic Christmas delight. The ULTIMATE Gingerbread Biscuits. Some may be crunchy, some may be shaped into houses. Regardless of the variations, they all turn our delicious. For a full video tutorial, check out my youtube!
A gingerbread biscuit is one of the easiest to make. In less that 5 minutes, you have a dough. And in less than 10 minutes you will have a baked cookie!
Ingredients
- 100 g Butter
- 3 tbsp Golden Syrup
- 100 g Dark Brown Sugar
- ½ tsp bicarbonate of soda
- 1½ tsp Cinnamon
- 1 tbsp Ground Ginger
- 230 g Plain Flour
Instructions
- Place the shapes, spread apart, on the lined baking sheet, and bake for 10-12 mins. Depending on the size of the biscuits, they might need a few minutes more or less cooking in the oven. Keep a close eye as it is easy to overcook them. Leave to cool on the baking sheet and enjoy your treat!
- Heat the butter, syrup and sugar together in a small pan until melted, stirring throughout.
- In a bowl, mix together the bicarbonate, ginger, cinnamon and flour. Pour in the buttery syrup mixture and stir to combine, use your hands to bring form a dough. The dough will be very soft but it will firm up in the fridge.
- Place the dough on a sheet of nonstick paper, shape into a circle, and lay another sheet of parchment on top of it. Roll the dough out to a thickness just slightly thicker than your finished cookies. Transfer to a flat sheet or plate keeping it flat, and chill in the fridge for 1 hour.
- Heat the oven to 190C/170C fan/gas 5 and line a large baking sheet with more baking parchment. Remove the dough from the fridge and cut out shapes using a cookie cutter.
Feel free to make this recipe in advance. I have made this dough 2 days in advance before but be sure to wrap tightly in cling film.
Store gingerbread in an airtight container. If stored in a cool dry cupboard, you can keep it for 5 days, although they are so easily eaten within the first couple of days!
Some more sweet recipes to try:
ULTIMATE Gingerbread Cookies Recipe {with video}
The BEST soft Gingerbread Cookies made with a simple gingerbread recipe and decorated however you like!
Ingredients
- 100 g Butter
- 3 tbsp Golden Syrup
- 100 g Dark Brown Sugar
- ½ tsp bicarbonate of soda
- 1½ tsp Cinnamon
- 1 tbsp Ground Ginger
- 230 g Plain Flour
Instructions
- Heat the butter, syrup and sugar together in a small pan until melted, stirring throughout.
- In a bowl, mix together the bicarbonate, ginger, cinnamon and flour. Pour in the buttery syrup mixture and stir to combine, use your hands to bring form a dough. The dough will be very soft but it will firm up in the fridge.
- Place the dough on a sheet of nonstick paper, shape into a circle, and lay another sheet of parchment on top of it. Roll the dough out to a thickness just slightly thicker than your finished cookies. Transfer to a flat sheet or plate keeping it flat, and chill in the fridge for 1 hour.
- Heat the oven to 190C/170C fan/gas 5 and line a large baking sheet with more baking parchment. Remove the dough from the fridge and cut out shapes using a cookie cutter.
- Place the shapes, spread apart, on the lined baking sheet, and bake for 10-12 mins. Depending on the size of the biscuits, they might need a few minutes more or less cooking in the oven. Keep a close eye as it is easy to overcook them. Leave to cool on the baking sheet and enjoy your treat!