Isn’t the smell of gingerbread one of the most beautiful smells in the world? Therefore, what a better way to invite in the Christmas feeling with a batch of homemade gingerbread biscuits using this super easy gingerbread biscuit recipe.
Same as my Christmas Orange Biscuits – link here, these are perfect for a lovely homemade gift. You can make a little goody bag or add them to a big hamper, or maybe you want just want to treat your Christmas visitors.
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Gingerbread Recipe – made about 40 biscuits for me
- 100g soft brown sugar
- 4 tbsp golden syrup
- 2 tbsp ground ginger
- 2 tbsp ground cinnamon
- 125 g salted butter
- 1/2 tsp bicarbonate soda
- 280g plain flour
Put the sugar, golden syrup, ginger, cinnamon & 2 tablespoons of water in a saucepan and bring slowly to boil over a medium heat. Stir occasionally, then once everything has jelled together and the mixture is gently bubbling- remove it from heat.
Add the butter, mix until butter has melted and the mixture is nicely glossy & smooth. Then mix in the bicarbonate soda. Pour the mixture into a mixing bowl and leave to cool for 30 minutes. Once the mixture has cooled, add the sifted flour- mix either with stand mixer (paddle attachment) or wooden spoon, then move onto kneading with your hands to ensure everything has combined.
Heat the oven to 180C. Prepare your surface for rolling the gingerbread biscuits- clean it, dust it with flour and make sure you have some spare flour on the side to keep for dusting your hands, surface and rolling pin. Make sure to prepare your baking tray with baking paper or a silicone sheet.
Take about a third or so of your gingerbread dough and start rolling it out-don’t roll them out too thinly as they will stick to the surface and you won’t be able to lift them onto your baking tray. Cut out your Gingerbread Men and Hearts (my favourite shapes). You can use whatever shapes you have. If you need- use a pallet knife to transfer the biscuits to your baking tray.
Ensure you leave enough space between the gingerbread biscuits on the tray to allow them to spread when they bake.
I baked mine between 8 – 12 minutes- smaller ones took quicker and larger ones took longer. Start with 8 minutes and check, if the biscuits need longer, put them back in the oven 2 minutes at a time.
Bake until they have darken slightly, move them to a wire cooling rack or a chopping board to cool.
DECORATING!!! You can leave them as they are, as they are beautiful and delicious as they are, but if you want to add a bit more fun to them- mix together icing sugar and little bit of milk- adjust both to achieve your required thickness of icing & go crazy with the decoration!
And here you go- easy to make, delicious to eat, pretty to look at- just the gingerbread biscuit recipe you needed this holiday season!
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My Top Tips:
- If you don’t have any biscuit cutters, you can use a glass. Just dust the rim of it with some flour and you will be able to cut out circles, which you can then cut in half to make moons.
- You can store the dough in the fridge for up to 1 week or in the freezer for up to 3 months. Make sure it is wrapped in cling film. Personally I have never stored the dough, I usually use it straight away, so I cannot say how well it bakes after storing.