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.
Check out our Gingerbread house guide for everything you need to know before building a gingerbread house, including templates!
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 our How to make gingerbread men video to see how to make perfect gingerbread biscuits every time!
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