Traditional Gingerbread Biscuits Recipe
Bake classic gingerbread biscuits with rich spices, golden syrup or molasses, and a crisp finish.
These classic gingerbread biscuits are crisp at the edges, fragrant with spice, and perfect for both eating and decorating. They draw on the centuries-old European tradition of honey- or molasses-based gingerbread, simplified for modern kitchens but still carrying the warm flavours of the past.
Tips and Notes
– For deeper flavour, let the dough rest overnight in the fridge.
– If using molasses, the biscuits will be slightly darker and more robust in taste.
– For softer biscuits, reduce baking time by 1–2 minutes.
– These biscuits store well in an airtight container for up to two weeks.
Curious how gingerbread became a holiday classic? Read the full history here.
Traditional Gingerbread Biscuits Recipe
Ingredients
- 350 g plain flour
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 120 g unsalted butter, softened
- 100 g dark brown sugar
- 120 g golden syrup or molasses
- 1 medium egg
- Pinch of salt
- Cookie cutters of your choice
Instructions
- 1
Sift the flour, bicarbonate of soda, salt, ginger, cinnamon and cloves together in a bowl.
- 2
In another bowl, beat the butter and sugar until light and fluffy.
- 3
Add the egg and golden syrup (or molasses) to the butter mixture and mix until combined.
- 4
Stir in the dry ingredients gradually to form a soft dough.
- 5
Shape the dough into a disk and wrap it in cling film and chill for at least 1 hour. This helps the spices develop and the dough to firm up.
- 6
Preheat the oven to 180°C (160°C fan). Line two baking trays with parchment paper.
- 7
Roll out the dough on a lightly floured surface to about 4 mm thickness.
- 8
Cut into shapes with biscuit cutters and place on the trays, leaving a little space between each.
- 9
Bake for 10–12 minutes until lightly golden at the edges.
- 10
Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
- 11
Decorate with royal icing if desired — or keep them plain to let the spices shine.
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