Gorgeous Gingerbread Biscuits

    42 min

    A wonderful ginger-spiced biscuit, with a delicious depth added from the black treacle. Cut these biscuits into any shape you prefer. Enjoy with a cup of tea or coffee, for afternoon tea or elevenses.

    149 people made this

    Makes: 60 biscuits

    • 200g caster sugar
    • 2 teaspoons ground ginger
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1 1/2 teaspoons bicarbonate of soda
    • 225g margarine, melted
    • 125ml evaporated milk
    • 350g black treacle
    • 3/4 teaspoon vanilla extract
    • 3/4 teaspoon lemon extract
    • 500g plain flour

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

    1. Preheat oven to 190 C / Gas 5. Lightly grease baking trays.
    2. In a large bowl, stir together the sugar, ginger, nutmeg, cinnamon, salt and bicarbonate of soda. Mix in the melted margarine, evaporated milk, treacle, vanilla and lemon extracts. Stir in the flour, 125g at a time, mixing well after each addition. The dough should be stiff enough to handle without sticking to fingers. If necessary, add more flour to prevent sticking.
    3. When the dough is smooth, roll it out to 5mm thick on a floured surface and cut into biscuits. Place biscuits on the prepared baking trays.
    4. Bake for 10 to 12 minutes in the preheated oven. The biscuits are done when the top springs back when touched. Remove from baking tray to cool on wire racks.

    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 (135)


    I thought this recipe produced great gingerbread cookies - and the quantity was large enough to take care of all my cookie-gifts for friends. I added loads of flour, though - maybe even a whole cup - the recipe should call for more flour, not make it optional. I used a bit of lemon zest since I didn't have extract on hand. And I substituted maple syrup for half the molasses, which probably improved the flavor, judging from others' reviews. Enjoy these cookies! Even with the extra flour they are soft, good for cutting with cookie cutters, and delicious. With many baked goods, it's important to mix all your dry ingredients separately from your wet ingredients, THEN add them together and mix JUST enough to blend. Overbeating after they are combined WILL result in a cardboard-like cookie, so be careful. Hope this helps!  -  11 Dec 2003  (Review from Allrecipes US | Canada)


    This was a good recipe. I've never made gingerbread before and found this to be an easy recipe to follow. The only thing is that it doesn't indicate to chill the dough for awhile and I discovered this from reading other recipes. After I chilled it, it was easy to roll out and cut into gingerbread men.  -  09 Dec 2005  (Review from Allrecipes US | Canada)


    These are delicious! I find that cookie tastes are subjective and what is the "ultimate gingerbread cookie" varies from person to person. I like to know there are spices in my gingerbread and dislike overly sweet cookies. These are well spiced and with a nice solid texture. They definitely have a warm, cozy old fashioned feel about them. They also smell wonderful.  -  05 Nov 2002  (Review from Allrecipes US | Canada)