Gingerbread Biscuits
A festive gingerbread biscuit recipe that can be used to make any size or shape biscuit.
Ingredients
- 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
Instructions
- 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 ½cm 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.
Notes
- 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.