Gingerbread Biscuits | Sunday Bakes


’Tis the season to be jolly and as mentioned in my Autumn favourites post I love gingerbread anything but the best form, is of course, gingerbread biscuits. This recipe is pretty straightforward and quick but does require time to cool the dough before baking. 

I N G R E D I E N T S :

75g light brown soft sugar
2 tbsp golden syrup
1 tbsp black treacle
1 tbsp water
1 tsp ground cinnamon
1 rounded tsp ground ginger
95g butter
½ tsp bicarbonate of soda
225g plain flour sifted + extra if needed

1 tube of white writing icing to decorate (or any decorations of your choice)

M E T H O D :

1. Add the sugar, golden syrup, treacle, water, cinnamon and ginger to a saucepan on a low heat and leave to combine. 

2. Add the butter to the syrup mixture and stir with a wooden spoon until everything is mixed together and all of the butter has melted - make sure the mixture doesn’t burn or bubble.

3. Bring the saucepan off the heat heat and mix in the bicarbonate os soda and the plain sifted flour to the mixture until a dough forms - you may need to add some extra flour to the mixture if your dough is quite runny.

4. Leave the mixture to cool in the fridge for thirty minutes. 

5. Pre heat your oven to 180ºC/350ºF/Gas mark 4 and roll out the dough - make sure your surface and rolling pin are dusted with flour to prevent any sticking. Cut out your gingerbread and place onto a greaseproof baking tray. Place in the oven for 10 minutes or until brown - they will be soft when they first come out of the oven but will set as they cool so be careful not to overtake them!

6. Once your gingerbread have cooled decorate in any manner you wish. Voila, perfect gingerbread for the festive season. 

What’s your favourite festive treat?

- Jade xx

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Photography information

Canon 600D with 18-55mm lens, Canon 24mm lens or Sigma 70-300mm lens. Canon EOS M with 18-55mm lens or Canon 24mm lens. Any edited photos are edited using Photoshop CS6. Picture source is given for any photo used that is not directly ours.