Basic gingerbread for biscuits and houses

Basic gingerbread for biscuits and houses


4 people made this

About this recipe: This is a basic gingerbread biscuit recipe that can be used for gingerbread men or a gingerbread house. It makes a large batch of biscuits, but can be frozen with ease.


Serves: 45 

  • 725g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon baking powder
  • 2 dessertspoons ground ginger
  • 2 dessertspoons ground cinnamon
  • 1 dessertspoon ground nutmeg
  • 1 dessertspoon ground cloves
  • 225g butter, softened
  • 220g dark brown soft sugar
  • 525g treacle
  • 2 eggs

Prep:40min  ›  Cook:15min  ›  Ready in:55min 

  1. In a large bowl, combine all of the dry ingredients: flour, bicarb, baking powder, ginger, cinnamon, nutmeg and cloves. Set aside.
  2. In a large bowl, cream together the butter and brown sugar until smooth. Slowly add the treacle whilst beating. Add the eggs, one at a time, and beat well.
  3. Gradually add the dry ingredients to the butter mixture, stirring well to combine. Form into a ball (or several smaller portions for easier rolling) and chill for 1 hour in the fridge.
  4. Preheat the oven to 180 C / Gas 4. Line a baking tray with parchment.
  5. Remove a portion of dough from the fridge and roll out on a floured work surface to 5mm thick. Cut out desired shapes for either a gingerbread house or gingerbread men, and place on the prepared baking tray.
  6. Bake for 15 to 25 minutes, depending on the size of your shapes. Cool on a wire rack before icing or building into a house.

Gingerbread tips

Check out our Gingerbread house guide for everything you need to know before building a gingerbread house, including templates!

Freezing tip

If you are making gingerbread biscuits from this recipe, it yields at least 45 biscuits. If needed, you can freeze the biscuits and simply defrost at room temperature for 30 minutes before serving. Read our Freezing biscuits and cookies guide for more tips.

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 (1)


I had to use over 150g extra flour to get the mixture to get anywhere near a dough consistency that could be lifted out of the bowl and rolled. And then I had to keep returning it to the fridge to cool again as the pressure of the rolling pin and the warmth of little helper hands soon had it sticking to the work surface and impossible to lift onto the baking sheets. The upside of this was that we had probably twice as much dough as we needed for the gingerbread house so the little ones could make lots of Christmas shaped cookies to bake and eat. Next year, I might try reducing the amount of treacle as this is when I think it went awry. So my tips would be to make sure you have plenty of extra flour around in case you have the same problem, cut your dough into small chunks and rotate them in and out of the fridge as you cut out your house pieces or cookies. - 14 Dec 2014

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