Gingerbread biscuits
Crisp, spicy gingerbread biscuits for cutting into people, stars or tree decorations. A fun Christmas bake with children.
- Prep
- 30 mins
- Cook
- 12 mins
- Total
- 42 mins
- Serves
- 20
- Difficulty
- Easy
- Cost
- Budget
Recipe: Gingerbread biscuits
Gingerbread biscuits
Ingredients
For the biscuits
- 350g plain flour, plus extra for dusting
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 125g unsalted butter, cold, cubed
- 175g light brown soft sugar
- 1 large egg, beaten
- 4 tbsp golden syrup
To decorate
- 100g icing sugar
- 2 tsp water, roughly
Kitchen kit
- Gingerbread man and star cutters Search Amazon for gingerbread cutter set
- 2 baking trays Search Amazon for large baking tray set
- Rolling pin Search Amazon for rolling pin
As an Amazon Associate we earn from qualifying purchases. Amazon links go to search results for the kit, never food.
Method
-
Step 1: Make the dough
Mix the flour, bicarbonate of soda and spices in a bowl. Rub in the butter until it resembles breadcrumbs, then stir in the sugar. Add the egg and golden syrup and mix to a smooth dough. Wrap and chill for 15 minutes.
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Step 2: Heat the oven
Heat the oven to 180°C / 160°C fan / gas 4 and line two baking trays.
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Step 3: Roll and cut
Roll the dough out on a lightly floured surface to about 5mm thick and cut out shapes. Re-roll the trimmings. Space out on the trays. For hanging decorations, poke a hole near the top with a straw.
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Step 4: Bake
Bake for 10–12 minutes until golden brown. Cool on the trays for 10 minutes, then move to a rack.
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Step 5: Decorate
Mix the icing sugar with just enough water to make a thick, pipeable icing and decorate once completely cool.
Tips
- Rolling the dough between two sheets of baking parchment stops it sticking and saves on extra flour.
- Bake similar-sized shapes together so they cook evenly.
Storing & reheating
Keep in an airtight tin for up to 1 week.
Freezing
Freeze the raw dough for up to 3 months, or the undecorated biscuits for up to 1 month.
Variations
- Gingerbread house: double the dough, cut out templates and bake for 12–15 minutes for sturdier walls.
- Orange: add the zest of 1 orange to the dough.
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/gingerbread-biscuits/ · Checked 17 October 2026
Questions people ask
Why did my gingerbread spread and lose its shape?
The dough was too warm. Chill the cut shapes on the tray for 10 minutes before baking.
Can I hang them on the tree?
Yes – make a hole before baking and thread with ribbon once cool. They're best eaten within a few days.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:
See other recipes that use the same kit on our kitchen kit pages.
