Ginger Christmas biscuits

Christmas biscuits recipe


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Although not a native spice to the UK, ginger has been used for hundreds of years. Its use in baking dates back to the 15th century, back when gingerbread was made with breadcrumbs, and honey and spices were a commodity just for the rich. Fast forward a few hundred years and the humble gingerbread man is now part of Christmas tradition. These tasty little biscuits can be cut to any shape you like, and if you are feeling adventurous you could even try a gingerbread house – just make sure you set aside an afternoon for decoration and assembly!

  • 100g of sugar
  • 120g of golden syrup
  • 50ml of milk
  • 65g of butter
  • 1 pinch of salt
  • 1 1/2 tsp ground ginger
  • 1/2 tsp allspice
  • 1 tsp bicarbonate of soda
  • 250g of plain flour
Melt the butter with the milk, golden syrup and sugar in a saucepan then leave to cool to room temperature
Sieve the flour and mix with the spices and bicarbonate of soda on a clean work surface
Make a well in the middle and pour in the wet ingredients. Mix until fully combined then wrap in cling film and leave to rest in the fridge for 2 hours
Preheat the oven to 200°C/gas mark 6
Remove the dough from the fridge. Lightly flour the work surface and roll to a thickness of about 4mm
Cut your preferred shapes out using pastry cutters, transfer to a lined baking tray and bake for 5–6 minutes
Leave to cool before decorating with the icing
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