Crunchy Gingerbread Biscuits

    1 hour 35 min

    Don't be put off by the lard in this recipe. It's the lard that makes these biscuits so crunchy and delicious. Serve them with ice cream for dessert, for afternoon tea or pop them into your packed lunch.

    130 people made this

    Makes: 72 biscuits

    • 200g caster sugar
    • 350g black treacle
    • 165g lard
    • 125ml hot water
    • 2 eggs
    • 750g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 1/2 teaspoons ground ginger

    Prep:25min  ›  Cook:10min  ›  Extra time:1hr chilling  ›  Ready in:1hr35min 

    1. In a large bowl, mix together the sugar, black treacle, lard and hot water until smooth. Stir in eggs. Combine the flour, bicarbonate of soda, salt, cinnamon and ginger; stir into the batter to make a soft dough. Add more flour if needed. Cover the bowl and refrigerate dough for at least 1 hour or until firm.
    2. Preheat the oven to 180 C / Gas 4. Roll out the dough to 5mm thickness on a floured surface. Cut into desired shapes using pastry/cookie cutters. Place biscuits onto ungreased baking trays.
    3. Bake for 10 minutes in the preheated oven or until biscuits appear dry in the centre.

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    Reviews & ratings
    Average global rating:

    Reviews in English (103)


    So tasty! I would chill the dough for 2 hours though!  -  05 Dec 2015


    Now ... I've never been a big fan of Gingerbread, as a general rule. I tolerated it! As taste goes, JUST because I'm me, I'd give these a "4" ... but to be fair, as Gingerbread goes these are the best I've ever tasted, and thus deserve a "5". Instead of Lard, I used Canola Oil. Did the trick! And I chose Fancy Molasses, as my other choice was Black Strap. Fancy is less bitter, thus I knew would give the cookies a better taste. They are not very "spiced" as some gingerbread ... may be why I like them (I usually find Gingerbread has to much spice for my liking). My daughter is mad for them. Trying to steal them before they;re even deocated. As far as shape goes ... they cut well, they cook well, firm outside, soft inside ... nice cookie! And they don't take forever to cool! Definite bonus for decorating purposes! I forgot baking soda ... but they taste excellent anyway! And didn't rise much, which actually help them keep their shape better compared to other cookies I've made! I may always leave out the baking soda! I really liked how they turned out! Going to make a great Christmas cookie! Thank you so much!  -  13 Dec 2006  (Review from Allrecipes US | Canada)


    I've put off trying this recipe. Not sure why, but that was a big mistake. This is the best gingerbread recipe I have tried to date. It's light in color, it puffs up nicely, and it stays soft even after it cools. Great recipe!!! Thanks, Michael.  -  10 Nov 2005  (Review from Allrecipes US | Canada)