These gingerbread biscuits are a sweet treat filled with warming spices and a lovely snap! They are perfect for decorating or simply enjoying with a cup of tea.
Trust me, the smell of these cookies baking will make your house feel like a cozy holiday wonderland! I can’t resist adding icing—who can?
Making gingerbread biscuits is easy and fun! I love cutting them into different shapes. It’s a great way to spark creativity, and they taste even better when shared with friends!
Key Ingredients & Substitutions
Flour: Plain flour is the best choice for gingerbread biscuits; it provides the right structure. For gluten-free options, use a 1:1 gluten-free flour blend.
Spices: Ground ginger, cinnamon, and cloves give that warm flavor. If you have pumpkin pie spice, it can work in place of the individual spices—though it might taste a tad different!
Butter: Unsalted butter keeps the flavor clean. If you’re dairy-free, coconut oil or margarine can substitute well, though the taste will be slightly different.
Golden syrup/Molasses: These sweeteners give flavor and moisture. If you can’t find them, honey or maple syrup work too, but they may affect the color and taste slightly.
Egg: The egg binds the dough, but you can use flaxseed meal or a commercial egg substitute for a vegan option.
How Do I Roll Out the Dough Without It Sticking?
Rolling out gingerbread dough can be a bit tricky! Here are tips to keep things easy:
- Make sure your work surface and rolling pin are lightly floured. This prevents sticking!
- Roll the dough between two sheets of parchment paper. This method eliminates sticking entirely.
- Chill the dough well; cold dough is firmer and easier to handle.
If the dough gets too warm, simply pop it back in the fridge for a few minutes before rolling it out again.
Gingerbread Biscuits
Ingredients You’ll Need:
- 350g (2 ¾ cups) plain flour
- 1 tsp bicarbonate of soda (baking soda)
- 1½ tsp ground ginger
- 1½ tsp ground cinnamon
- ½ tsp ground cloves
- 125g (½ cup) unsalted butter, softened
- 175g (¾ cup) brown sugar
- 1 large egg
- 4 tbsp golden syrup or molasses
- 1 tsp vanilla extract
For Royal Icing Decoration:
- 1 egg white
- 1½ cups powdered (icing) sugar, sifted
- Food coloring (optional)
- Assorted small edible decorations (e.g., sugar pearls, candy buttons)
How Much Time Will You Need?
This recipe will take about 20 minutes to prep, plus an additional hour for chilling the dough. After that, expect another 12 minutes in the oven. Perfect for a cozy baking afternoon!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, sift together the plain flour, bicarbonate of soda, ground ginger, ground cinnamon, and ground cloves. This helps to blend the ingredients and aerate the flour for a lighter biscuit.
2. Creaming the Butter and Sugar:
In another bowl, cream the softened unsalted butter with the brown sugar using a hand mixer or wooden spoon. Beat until the mixture is light and fluffy—this should take a few minutes.
3. Mixing it All Together:
Next, beat in the egg, golden syrup (or molasses), and vanilla extract until everything is well combined and smooth.
4. Combine Dry and Wet Ingredients:
Gradually add the dry mixture to the wet mixture, stirring until a stiff dough forms. It might get a bit thick, so give it a good mix to ensure everything is combined.
5. Chill the Dough:
Divide the dough into two portions, wrap each portion tightly in cling film, and chill them in the fridge for at least 1 hour. This step helps the dough firm up, making it easier to roll out.
6. Preheat and Prepare:
Once the dough is chilled, preheat your oven to 180°C (350°F) and prepare your baking trays by lining them with parchment paper.
7. Rolling Out the Dough:
On a lightly floured surface, roll out one portion of dough to about 3-5mm thickness. Keeping it evenly rolled will ensure all your biscuits bake uniformly.
8. Cutting Shapes:
Use your favorite cookie cutters to cut out shapes like gingerbread men, houses, or trees. Gather any scraps, re-roll them, and cut out more shapes!
9. Bake the Biscuits:
Place the cut-out cookies on the prepared baking trays, leaving some space between them. Bake for 8-12 minutes, or until the edges are just starting to brown and the biscuits have firmed up.
10. Cooling Time:
Once baked, remove them from the oven and let them cool on the baking trays for a few minutes before transferring them to a wire rack to cool completely.
11. Making Royal Icing:
While the biscuits cool, prepare the royal icing by whisking the egg white lightly in a bowl. Gradually add in the sifted powdered sugar, mixing until the icing reaches a thick, pipeable consistency.
12. Decorating the Biscuits:
Place the icing in a piping bag fitted with a small nozzle for easy decorating. Get creative! Outline your biscuits, add faces, or create patterns. You can also add food coloring to your icing for extra flair.
13. Add the Finishing Touch:
While the icing is still wet, sprinkle on small edible decorations to make your biscuits sparkle!
14. Allow to Dry:
Let the decorated biscuits sit out until the icing is completely dry. This may take a couple of hours.
15. Enjoy!
Once dried, enjoy your beautiful gingerbread biscuits on their own, or share them with family and friends. They also make lovely gifts!
Can I Use Whole Wheat Flour Instead of Plain Flour?
Absolutely! Whole wheat flour can be used for a more nutritious option, but it might result in a denser biscuit. You can also blend it with plain flour for a lighter texture.
How Long Do These Gingerbread Biscuits Last?
When stored in an airtight container, these biscuits will stay fresh for up to a week at room temperature. If decorated with icing, it’s best to consume them within 3-5 days for optimal texture.
Can I Freeze the Dough for Later Use?
Yes, you can freeze the dough! Wrap it tightly in cling film and place it in a freezer-safe bag. The dough can last up to 3 months in the freezer. Thaw it in the fridge overnight before rolling and baking.
What Can I Substitute for Egg in the Royal Icing?
For an egg-free royal icing, you can use meringue powder mixed with water in place of egg whites. Follow the package instructions for the right ratios, and you’ll achieve a similar stiff icing consistency!
