There's something magical about this recipe. This gingerbread biscuit recipe comes from my mother and it’s a family favourite we make every Christmas. Whether you prefer soft cookies or crispy ones that last well into the new year, this recipe is versatile and filled with the warm flavours of ginger and golden syrup.
Gingerbread Biscuit
Rated 5.0 stars by 1 users
Category
Baking
Author:
Zarly Hansen
Servings
20
Prep Time
15 minutes
Cook Time
10-20 minutes
Calories
120
Ingredients
-
½ cup sugar
-
3 cups plain flour
-
1 tsp bicarbonate of soda
-
2 tsp ground ginger
-
125g butter
-
4 tbsp golden syrup, slightly warmed
-
2 eggs, lightly beaten
Directions
Preheat your oven to 180°C (356°F).
In a large mixing bowl, combine the sugar, flour, bicarbonate of soda, and ginger powder.
Rub in the butter until the mixture resembles fine breadcrumbs.
Add the warm golden syrup and lightly beaten eggs. Mix to form a dough.
Knead the dough until smooth.
Roll out the dough on a lightly floured surface to your desired thickness.
Cut into festive shapes using cookie cutters.
Place the shapes onto a lined baking tray.
Bake at 180°C:
For soft cookies: Bake for 10 minutes.
For crisp, dry cookies: Bake for 15–20 minutes, then turn off the oven and leave the cookies inside to dry out further.
Cool on a wire rack before storing or enjoying
Recipe Note
Golden Syrup: Slightly warming the syrup helps it mix evenly into the dough. If you don’t have golden syrup, you could substitute with honey or treacle, but the flavour will change slightly.
Cookie Thickness: Thicker cookies will be softer, while thinner ones will crisp up beautifully. Adjust your rolling thickness based on your preference.
Storage: These cookies store well in an airtight container. If you make the crisp version, they can last for weeks – perfect for holiday gifting!
Gingerbread Biscuit
Rated 5.0 stars by 1 users
Category
Baking
Author:
Zarly Hansen
Servings
20
Prep Time
15 minutes
Cook Time
10-20 minutes
Calories
120
Ingredients
-
½ cup sugar
-
3 cups plain flour
-
1 tsp bicarbonate of soda
-
2 tsp ground ginger
-
125g butter
-
4 tbsp golden syrup, slightly warmed
-
2 eggs, lightly beaten
Directions
Preheat your oven to 180°C (356°F).
In a large mixing bowl, combine the sugar, flour, bicarbonate of soda, and ginger powder.
Rub in the butter until the mixture resembles fine breadcrumbs.
Add the warm golden syrup and lightly beaten eggs. Mix to form a dough.
Knead the dough until smooth.
Roll out the dough on a lightly floured surface to your desired thickness.
Cut into festive shapes using cookie cutters.
Place the shapes onto a lined baking tray.
Bake at 180°C:
For soft cookies: Bake for 10 minutes.
For crisp, dry cookies: Bake for 15–20 minutes, then turn off the oven and leave the cookies inside to dry out further.
Cool on a wire rack before storing or enjoying
Recipe Note
Golden Syrup: Slightly warming the syrup helps it mix evenly into the dough. If you don’t have golden syrup, you could substitute with honey or treacle, but the flavour will change slightly.
Cookie Thickness: Thicker cookies will be softer, while thinner ones will crisp up beautifully. Adjust your rolling thickness based on your preference.
Storage: These cookies store well in an airtight container. If you make the crisp version, they can last for weeks – perfect for holiday gifting!
