Gingerbread Biscuits

Nothing says Christmas like the smell of Gingerbread baking in the oven.

Makes 40 biscuits

Prep & Cook time: 30 minutes


  • 175g Brown Sugar
  • 50g Golden Syrup
  • 1 x tbsp (heaped) Orange Marmalade
  • 100g Butter
  • 350g Plain Flour
  • 1 x tsp Bicarbonate of Soda
  • 1 x tbsp ground ginger
  • 1 x tsp ground cinnamon
  • 1 x egg, beaten


  1. Heat the brown sugar, golden syrup, orange marmalade and butter in a saucepan until bubbling for a couple of minutes. Leave to cool for 10 minutes.
  2. Whilst the liquid is cooling. Combine the plain flour, bicarbonate of soda, ground ginger and cinnamon in a large mixing bowl.
  3. Now add the cooled liquid and the beaten egg. Stir until combined.
  4. Knead the mixture in the bowl to form a dough. You won’t need to do this for very long. Wrap in cling-film and pop in the fridge for a minimum of 30 minutes.
  5. Heat the oven to 180C Fan. Prepare your baking trays with baking paper.
  6. Roll out the gingerbread dough to the thickness of a £1 coin. Cut out using cookie cutters. Re-roll and repeat the process until you’ve used up all of your pastry.
  7. Place the biscuits onto the trays. Leaving enough space in case the biscuits spread a little. Cook for 10-12 mins. Once out of the oven, leave them on the baking tray for 5 mins. Then lift them onto a wire rack to cool. Feel free to decorate once cooled.
  8. Enjoy with a cuppa!

Do the kitchen dance


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