Traditional Gingerbread Biscuits Recipe

Traditional Gingerbread Biscuits Recipe

5.0
(25 ratings)
Prep: 30 minutes (plus chilling time)
Bake: 10-12 minutes
Serves: 30 biscuits
Difficulty: easy

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.

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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.

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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