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Gingerbread biscuits made into houses and gingerbread men

Gingerbread Biscuits

Course: Biscuits
Cuisine: British
Keyword: Gingerbread Recipe
Skill level: Easy
Prep Time: 20 minutes
Cook Time: 12 minutes
Chilling time: 30 minutes
Total Time: 32 minutes
Servings: 24 biscuits
Calories: 86.94kcal
Author: Amy Treasure
A festive gingerbread biscuit recipe that can be used to make any size or shape biscuit.
Print Recipe


  • 75 g light brown soft sugar
  • 2 tablespoons golden syrup
  • 1 tablespoon black treacle
  • 1 tablespoon water
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • pinch cloves
  • 95 g unsalted butter
  • 250 g plain flour sifted


  • Put the sugar, syrup, treacle, water and spices into a large saucepan.
  • Bring to the boil stirring continuously.
  • Remove from the heat and stir in the butter until its melted.
  • Gradually add the flour a couple of tablespoons at a time stirring as you go until you have a smooth dough. You can add more flour if it looks and feels very sticky.
  • Knead the dough until it's in a smooth round ball then wrap it in clingfilm and put it in the fridge for 30 minutes.
  • Preheat oven to 180ºC / 160ºC Fan / 350 F / Gas 4
  • Cut or mould the gingerbread dough into your desired shapes and transfer to a lined baking tray leaving a 1/2cm gap in between each biscuit. You will likely have to bake in batches.
  • Bake for approximately 8 minutes for smaller biscuits and 12-14 minutes for larger biscuits (houses, gingerbread men)
  • Biscuits are baked when the edges are starting to brown slightly. They will still feel soft to the touch but will harden as they cool.
  • Leave the biscuits on the baking tray for 10 minutes then transfer to a wire rack.
  • Leave until completely cool before you decorate.


  • The gingerbread biscuits will still feel soft when they first come out of the oven but will harden up as they cool. 
  • Biscuits will keep for 2-3 weeks in a sealed container. They will keep for the same length of time if left uncovered (on a Christmas tree for example) but they might soften a bit. 
  • Uncooked gingerbread dough freezes well for up to 6 months. 


Calories: 86.94kcal | Carbohydrates: 13.13g | Protein: 1.14g | Fat: 3.32g | Saturated Fat: 2.05g | Cholesterol: 8.51mg | Sodium: 1.58mg | Potassium: 27.8mg | Fiber: 0.34g | Sugar: 5.05g | Vitamin A: 98.92IU | Calcium: 10.11mg | Iron: 0.64mg