Crunchy Gingerbread Biscuits

Crunchy Gingerbread Biscuits


117 people made this

About this recipe: 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.

Michael Wynkoop

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.

Perfect gingerbread biscuits

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Reviews (1)


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

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