Gingerbread bear biscuits

    8 hours 40 min

    These are deliciously spiced biscuits, which are perfect with a cup of tea or coffee. You can cut them into any shape you prefer. For a darker biscuit, add black treacle instead of golden syrup.

    23 people made this

    Makes: 18 biscuits

    • 225g unsalted butter
    • 150g dark brown soft sugar
    • 225g golden syrup
    • 1 egg, beaten
    • 1 1/2 teaspoons vanilla extract
    • 500g plain flour
    • 3/4 teaspoon bicarbonate of soda
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground ginger
    • 3/4 teaspoon ground cloves

    Prep:20min  ›  Cook:20min  ›  Extra time:8hr chilling  ›  Ready in:8hr40min 

    1. In a medium saucepan, Stir together the butter, dark brown soft sugar and golden syrup over medium heat until dissolved. Pour into a large mixing bowl and let cool for 5 minutes. Stir the egg and vanilla into the melted mixture until smooth. Sieve together the flour, bicarbonate of soda, cinnamon, ginger and cloves; stir into the wet mixture. Cover and chill dough for a few hours or overnight.
    2. Preheat oven to 325 degrees F ( 165 degrees C ).
    3. On a lightly floured surface, roll out dough to 5mm thickness. Cut into bear shapes with a cookie cutter and place onto an unprepared baking tray. Bake for 10 to 15 minutes in the preheated oven, biscuits should be firm.

    Perfect gingerbread biscuits

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

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    Reviews & ratings
    Average global rating:

    Reviews in English (17)


    Needed a lot more ginger, a ginger biscuit should taste of ginger!  -  27 Oct 2013


    lovely recipe. Kids were eating the dough before I could cut it. Just one suggestion, roll dough on baking paper and cover with more paper. Then place in freezer for 10mins rather than overnight in the fridge. Cuts down the waiting time.  -  13 Dec 2012


    this recipe is very tasty, not too strong. the dough does need to be refrigerated just not too long. I chilled mine for the afternoon while I ran errands and it was rock hard. I had to let it sit for about 10 minutes before I could roll it. It doesn't get soft too fast, so it is fairly easy to work with.  -  20 Dec 2000  (Review from Allrecipes US | Canada)