Blogmas Day 3 – Gingerbread Biscuit Recipe

A lot of things say Christmas, but the baking smell is certainly one that gets us feeling cosy! I love gingerbread biscuits and will eat them all year round! But when it comes to Christmas time, I want my flat to smell festive, cosy and warm, even when the weather outside doesn’t agree!

Gingerbread is a pretty simple recipe, although admittedly not one I go to often enough. I’m not great at baking biscuits; cakes are more my forte! But this year I decided to get into the blogger Christmas spirit and come up with a recipe that works. I also bought a pack of Christmas-shaped cookie cutters, and needed to make something that I could use them with…

I’m no food blogger, so this isn’t going to be Pinterest perfect. But I’m trying, guys!

Plate of gingerbread biscuits

  • 175g Plain Flour
  • ½ tsp Bicarbonate of soda
  • 1 tsp Ground Ginger
  • ½ tsp Cinnamon
  • 65g Butter
  • 85g Light Soft Brown Sugar
  • 2 tbsp Golden Syrup
  • 1 medium egg

Preheat oven to 180°C/350°F/Gas mark 4. In a bowl, sift together the flour, bicarbonate of soda, ginger and cinnamon. Add the butter, and mix with clean hands until the mixture looks like breadcrumbs (If you have a food processor, you can also pulse the ingredients until they look like breadcrumbs). Then stir in the sugar. Blend together the butter and golden syrup, add to the mixture and blend until a soft dough forms. Tip the mixture onto a floured surface, knead for a few minutes, and then cover the dough in clingfilm and refrigerate for 15 minutes.

After 15 minutes, roll out the dough on a floured surface, to around 1/2cm thickness. Use cutters to cut shapes in the dough, re-balling and re-rolling to make sure you use it all. Line a baking tray (or 2) with parchment paper, or grease them if you don’t have any of that, and lay your cut out dough on them, making sure to keep a 2cm gap at least between them.

Bake for about 12-15 mins, until golden brown, and then remove them from the oven. Allow to cool for 10 mins on the baking tray, and then remove and allow them to finish cooling on a wire rack. If you want to decorate them, wait until they’ve fully cooled down to do so.

In the pictured batch, I genuinely forgot to add sugar. Thankfully, it still tasted pretty good, although not sweet enough, so I’d recommend you continue to use that. Using my small cookie cutters, I managed to get 26 biscuits out of this recipe. If you use larger ones, you’ll get around 10.

Are you a fan of gingerbread for Christmas?

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