The Ultimate Gingerbread Biscuit Recipe

The Ultimate Gingerbread Biscuit Recipe
These gingerbread cookies combine our luxury Jersey butter with bold aromatic spices giving a rich, crunchy texture and deep flavour ideal for the holidays or a cosy afternoon treat.

Ingredients

Gingerbread:
  • 300g plain flour or gluten-free alternative plus extra for dusting 
  • 125g dark muscovado sugar
  • 25g caster sugar
  • 2tbsp ginger (alter to taste)
  • 1sp cinnamon
  • ½ tsp bicarbonate of soda
  • ¼ tsp xanthan gum (omit if using normal plain flour)
 
Decoration:
  • Icing sugar
  • Water
  • Jelly tots
  

Method:

  • Preheat your oven to 200°C (180°C fan) / 392°F / Gas Mark 6 and line a tray with parchment paper.
  • In a large bowl sift together the dry ingredients.
  • Add in your butter and rub together with the flour and spice blend.
  • In a separate bowl mix together the golden syrup and egg.
  • Mix in your syrup mixture with your dry ingredients to form a dough.
  • Chill in the fridge for at least 30 minutes.
  • Roll out the dough onto a floured surface until 5mm thick.
  • Cut out gingerbread shapes using your cutter and place them gently onto your pre-lined tray.
  • Rest the shapes in the fridge for a further 30 minutes or in the freezer for 5-10 minutes.
  • Cook for 10-15 minutes or until golden brown.
  • Whilst the gingerbread is cooling prepare the decorations.
  • In a small bowl stir together the icing sugar and water to form a thick pipeable paste.
  • Put the icing sugar mixture in a piping bag making a small slit in the end to decorate.
  • Once the biscuits have completely cooled decorate them as you like.
  • Serve and enjoy. Store at room temperature in a sealed container.