How to Make Gingerbread Biscuits

Because I’ve mentioned Christmas once already this year I’m going ahead and saying it again whilst also sharing this delicious gingerbread recipe just so you can be all prepared and ready to bake your Christmas treats. It is November too, so it’s not so bad, I suppose. I’m definitely not the type to celebrate Christmas early, but when it comes to food, then I’m all in! Especially when it’s the sweet kind. I’m going to bake so much this year and I cannot wait!

Christmas wouldn’t be Christmas without Gingerbread, right? I always find it funny that I only ever eat ginger related things around Christmas and Halloween. I know it’s a seasonal flavour, but aside from adding a teaspoon or two to my carrot cake recipe throughout the rest of the year, I rarely use it otherwise.

How I like my Gingerbread biscuits

Gingerbread for me should be soft and chewy with a slight bite to it. I’m not a fan of the crunchy, break your teeth type of gingerbread and I don’t think it needs anything fancy adding to it either.

No decoration is needed…maybe a dip of dark chocolate actually. But that’s it, nothing else.

I’m not sure where I got this recipe from. It’s one of those written on a scrap of paper and tucked in a book type of recipes. I pull it out every year and always bake them, usually followed by some Christmas brownies too.

The flavour of these gingerbread biscuits is warm and comforting and they’re perfect for dunking. The molasses are noticeable, but not overpowering, they add a real subtle touch and of course the cinnamon, nutmeg and ginger add a traditional Christmassy feel.

Your house will smell amazing whilst they bake!  There’s a little bit of crunch but it’s really tender, almost like shortbread. 

You can even half the mixture if needed, just crack the egg into a cup, mix up and split in two. Or freeze the dough if you don’t need it all. 

Surprise some of your best friends and family members with a little box of gingerbread biscuits and I promise you’ll be on their present list when the real Christmas day comes along 😉

Gingerbread Biscuit Recipe 

Yield: 15-20

Gingerbread Biscuits

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A delicious recipe for soft and chewy gingerbread with a slight bite to it.. not too crunchy! Perfectly flavoured with a hint of cinnamon they're great as they come, or for that little something extra you can dip them in chocolate too.

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 3 hours

Total Time 3 hours 25 minutes

Ingredients

• 220g unsalted butter
• 220g brown sugar
• 120g molasses
• 1 egg
• 600g plain flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice

Instructions

1. Cream together the butter and brown sugar until smooth and pale. Add the molasses and egg and mix or stir (if your doing this by hand) until just combined. 
2. Add the flour, salt, baking soda, and all the spices, and mix until everything comes together. Scrape the gingerbread dough out of the bowl onto a large piece of cling-film bringing it together with your hands, then wrap up into a ball and put it in the fridge to chill for a minimum of 3 hours. 
3. Preheat the oven to 180°C fan and line a cookie sheet with parchment paper. On a generously floured surface, roll the dough out to 1/4″ thickness. 
4. Cut with cookie cutters of your choice and transfer to the baking trays, leaving a little space between each cookie. They don’t spread much, but you just don’t want them touching while they are baking. Bake for about 10 minutes until they just start to look set but do not over-bake or they won’t stay soft.
5. Leave to cool for 5-10 minutes on the trays then remove to cool completely on wire racks. Sprinkle with icing sugar, dip in chocolate… eat them warm… enjoy! 

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