Gingerbread biscuits Recipe

Name: Gingerbread biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 grams butter; 200 grams brown sugar (1 cup firmly packed); 250 ml treacle (1 cup); 2 eggs, lightly wisked; 600 grams plain flour (4 cups); 150 grams self raising flour; 1 tablespoon ground ginger; 1 tablespoon ground cinnamon; 1 1/2 teaspoon ground cloves; 1 teaspoon bicarbonate of soda; 2 egg whites; 420 grams pure icing sugar (2 2/3 cups); 1 teaspoon fresh lemon juice

Servings: persons

100 grams butter
200 grams brown sugar (1 cup firmly packed)
250 ml treacle (1 cup)
2 eggs, lightly wisked
600 grams plain flour (4 cups)
150 grams self raising flour
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 1/2 teaspoon ground cloves
1 teaspoon bicarbonate of soda
2 egg whites
420 grams pure icing sugar (2 2/3 cups)
1 teaspoon fresh lemon juice

1
Place butter, brown sugar and treacle in a saucepan over low - medium heat.
2
Stir untill butter melts and sugar dissolves.
3
Cool for 10 mins
4
Combine butter mixture and and 2 eggs (not the 2 egg whites) in a large bowl, sift in flours, ginger, cinnamon, cloves and bicarbonate of soda over the butter mixture.
5
Stir until well combined, kneed on a floured surface until smooth.
6
Shape into a disc, cover with glad wrap and refrigerate for 1 hour.
7
Preheat oven to 180C.
8
Line 2 baking trays (i line 4 trays personally) with baking paper.
9
Roll out dough in portions to 5mm thick.
10
Cut with cutters and and place on lined trays.
11
Cook for 5-7 mins or untill golden.
12
Cool on tray for 5 mins before transferring to wire racks.
13
Repeat with remaining dough.
14
Icing: Place egg whites in a bowl, use wooden spoon to lightly beat the egg whites until foamy, sift icing sugar over the egg and stir until smooth.
15
Add lemon juice and stir until well combined.
16
Put mixture in piping bag with desired nozzle.
17
Optional: Add M&M minis to the biscuits with icing sugar

1614

kcal

Calories

Fat

302

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 100 grams butter, 200 grams brown sugar (1 cup firmly packed), 250 ml treacle (1 cup), 2 eggs, lightly wisked, and more.

Yes, Gingerbread biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gingerbread biscuits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions