Gingerbread Biscuits

I love gingerbread! This recipe produces a really yummy biscuit, and it is heaps of fun to ice them (kids will love to help)! The smell of all the spices is definitely Christmassy so it is obviously perfect for this time of year – add it to your Christmas baking list. They also make great Christmas gifts, wrapped up in cute packaging!

Gingerbread Biscuits


For the gingerbread biscuits:
125g butter, softened
125g brown sugar
175g golden syrup
1 egg yolk
430g plain flour + extra for rolling dough
15g ground ginger
1 tsp mixed spice
1 tsp bicarb (baking) soda

For the icing:
2 egg whites
450g icing sugar, sifted
Food colouring, if desired


Preheat oven to 180°C (350°F). Line baking trays with baking paper.

In a medium bowl beat together butter, sugar, golden syrup and egg yolks with a wooden spoon until smooth and combined. Set aside.

Sift flour, ginger, mixed spice and bicarb soda into a medium bowl. Whisk together until incorporated.

Mix the butter mixture into the flour mixture, until dough forms. Transfer to a flat surface (e.g. a chopping board, pastry mat, bench surface). Knead until smooth. Form dough into a ball then fully cover with plastic wrap. Place in freezer for 5 minutes.

Meanwhile, lightly flour a flat surface and rolling pin for rolling out the dough. Take dough out of freezer and take about half and roll between your hands to make another ball. Roll out dough to a thickness of about ½ cm. Cut out shapes from the dough using your favourite cookie cutters. Remove excess dough then transfer shapes to the baking trays using a plastic spatula/lifter (if you have floured the surface sufficiently this should be relatively easy). Repeat with remaining dough, taking the scraps and re-rolling.

(Note: if dough is too dry, moisten your hands with some water to add moisture, and knead a little. If it is too wet, add some flour.)

Bake for approximately 15 minutes or until lightly golden (for a softer biscuit) or until medium brown (for a crunchy biscuit). Let cool on trays until they are hard enough to transfer to a cooling rack.

Once biscuits are completely cool, you can ice them. Lightly beat/whisk the egg whites until they are a little fluffy/bubbly (only about 30 seconds). Stir in icing sugar until combined and smooth and if desired, add a few drops of food colouring. (If the icing is too runny at this stage, add more sifted icing sugar. Alternatively, if it is too stiff, add some lemon juice or water). Fill a piping bag fitted with your preferred tip and ice however you like.

Makes approx. 26

Source: Family friend's favourite recipe!

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