Gingerbread biscuits
Classic spiced biscuits made with golden syrup, warm spices, and a crisp finish. Perfect for festive baking, gift-giving, or hanging as edible decorations on a Christmas tree.
Updated : 03 December, 2025
Easy
More than 1 hour.
Ingredients
2 tablespoon
Golden syrup
60 grams
Sugar
50 grams
Butter
3 tablespoon
Heavy cream
0.5 teaspoon
Ginger powder
0.5 teaspoon
Cinnamon
175 grams
Flour
0.5 teaspoon
Baking soda
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat the golden syrup, sugar, and butter in a medium saucepan over medium heat. Stir until warmed through and the sugar has completely dissolved. Remove from the heat and stir in the cream and spices.
Step 2
Add the flour and bicarbonate of soda gradually, stirring continually until you have a loose mixture. Line a baking tray with parchment, tip the mixture onto it, cover with another sheet of parchment, and flatten slightly. Chill in the fridge for 2-3 hours, until it firms into a thick dough.
Step 3
Preheat the oven to 180°C.
Step 4
Remove the dough from the fridge and roll it between the two sheets of parchment until 1cm/½in thick. Dust a work surface with flour and roll the dough again with a floured rolling pin until it reaches 5mm/¼in thickness - this ensures crisp biscuits once baked.
Step 5
Use a floured cutter to stamp out biscuits and place them on the lined baking tray. You may need to bake in batches or use two trays. Gather any dough scraps, reroll, and cut out more biscuits.
Step 6
Bake for 8-10 minutes, or until the edges are rich brown and the centres slightly paler.
Step 7
If you plan to hang the biscuits, pierce a small hole at the top of each one immediately after removing them from the oven. Transfer to a wire rack to cool completely.
Step 8
Once cooled, you can thread ribbon or string through the holes for hanging. Store in an airtight container to keep the biscuits crisp.
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