There’s no doubt that when it comes to Christmas biscuits, gingerbread biscuits are one of the most popular. It might have something to do with the spices, the smells, the taste and the cute little man-shaped cut-outs. This may well become your favourite gingerbread biscuit recipe.
We like that these biscuits have soft centres, crisp edges, are perfectly spiced and full of sweet festive season goodness! Have some fun making them with the kids.
Easy peasy gingerbread biscuits
Prep time 4 hours
Cook time 10 minutes
Makes 20-24
Ingredients
- 145g unsalted butter, softened to room temperature
- 3/4 cup packed light or dark brown sugar
- 2/3 cup golden syrup
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 3 1/2 cups plain flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- icing
Method
- In a large bowl using a hand-held mixer, beat butter for 1 minute on medium speed until completely smooth and creamy. Add brown sugar and syrup and beat on medium high speed until combined and creamy-looking. Scrape down the sides and bottom of the bowl as needed. Then, beat in egg and vanilla on high speed for 2 minutes. If butter separates that’s okay.
- In a separate bowl, whisk flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed, slowly mix into wet ingredients until combined. The dough will be quite thick and slightly sticky.
- Divide dough in half and place each onto a large piece of plastic wrap. Wrap tightly, then pat down until you have two discs. Chill for at least 3 hours and up to 3 days.
- Preheat oven to 180C. Line 2 large baking trays with baking paper or silicone mats. Set aside.
- Remove 1 disc from fridge. Generously flour a flat surface, your hands and the rolling pin. Roll out disc until it’s 1/4-inch thick. The dough make crack and crumble as you roll. Pick it up and rotate it as you go.
- Cut into shapes. Place shapes 1-inch apart on the baking trays.
- Re-roll dough scraps until all the dough is shaped.
- Repeat steps 5-7 with the second disc.
- Bake for about 9-10 minutes. If your biscuit cutters are smaller than 4 inches, bake for about 7-8 minutes. If your biscuit cutters are larger than 4 inches, bake for about 11 minutes. Rotate the trays in the oven to ensure even cooking. The longer the biscuits bake, the harder and crunchier they’ll be. For soft gingerbread biscuits, follow suggested bake times.
- Allow biscuits to cool for 5 minutes on the baking tray. Transfer to a cooling rack. Once completely cooled, decorate as desired.
Nutritional Information (per serving)
No nutritional information available for this recipe.
More Christmas Recipes
Christmas shortbread cut-out biscuits with jam
Cranberry Chicken Christmas Salad for families
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