Gingerbread Biscuits

    42 min

    A classic recipe for gingerbread. Cut the dough into gingerbread men, rounds, squares, stars or whatever you fancy. These biscuits make perfect food gifts at Christmas.

    146 people made this

    Makes: 36 

    • 115g unsalted butter, softened
    • 110g dark brown soft sugar
    • 225g black treacle
    • 2 eggs
    • 500g plain flour, divided
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 450g icing sugar
    • 1/2 teaspoon cream of tartar
    • 3 egg whites

    Prep:30min  ›  Cook:12min  ›  Ready in:42min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a large bowl, cream together the butter and dark brown soft sugar until smooth. Stir in the treacle and eggs. Combine 175g of the flour, bicarbonate of soda, salt, allspice, cloves, cinnamon and ginger; beat into the treacle mixture. Gradually stir in the remaining flour by hand to form a stiff dough.
    3. Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 3mm thickness. Cut into desired shapes using pastry cutters. Place biscuits 2.5cm apart onto ungreased baking trays
    4. Bake for 8 to 10 minutes in the preheated oven. Allow biscuits to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.
    5. In a medium bowl, sieve together icing sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes or until mixture is thick and stiff. Keep covered with a damp towel until ready to frost biscuits

    Perfect gingerbread biscuits

    Check out our guide to Perfect gingerbread biscuits for tried-and-tested tips to make gingerbread biscuit baking fun and easy!

    Watch how!

    Watch our How to make gingerbread men video to see how to make perfect gingerbread biscuits every time!

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    Reviews & ratings
    Average global rating:

    Reviews in English (127)


    This recipe tastes amazing and smells divine when cooking. I swapped out cloves for nutmeg and it tasted great. I did double all the spice though to give them more zing. (I love ginger!) I also cut them a little thicker which worked great. I made these as a valentines gift and decorated hearts with white chocolate and dark chocolate. very tasty. I WILL be using this again.  -  12 Feb 2013


    I am not a lover of cloves or cinnamon so I made these without and they were delicious! Lovely texture, the icing just takes the edge off the bitterness. I love these!  -  12 Jun 2011


    This was a great recipe, but I have some tips for others wanting to make the recipe. The taste, I thought, was great but you could add more spices if you want to. (Just look at other gingerbread recipes to find out an average) Also, some people were complaining about the crunchiness of the cookies. I noticed that too, but then I stopped rolling the dough so thin and they came out nice, gingery and somewhat soft and tasty!  -  20 Dec 2004  (Review from Allrecipes US | Canada)