About this recipe:This lovely gingerbread biscuit recipe uses honey instead of treacle. It's a rich gingerbread that is aromatically spiced! Good for both gingerbread men and houses.
Makes: 48 biscuits
100g caster sugar
375g plain flour
2 teaspoons bicarbonate of soda
1 teaspoon salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
225g unsalted butter, softened and cut into pieces
8 tablespoons honey
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Method Prep:30min › Cook:12min › Ready in:42min
Sift together the dry ingredients in a large mixing bowl. Then use your finger tips to rub in the butter to the dry ingredients. Add honey and stir until blended.
On a floured work surface, roll the mixture out until 3mm thick. Cut into shapes. Place cut-outs on a baking tray and bake for 12-15 minutes in a preheated 180 C / Gas 4 oven. Remove from oven and allow to cool for 5 minutes before placing on wire racks to cool.
Thanks for sharing your recipe, these look lovely! I want to try them but I wanted to confirm the ingredients -
I live in Australia where '1 Tbsp' means 20mls. In the US and NZ though, '1 Tbps' means 15mls. I previously thought that the UK used 20ml Tbsp like we do, but I have come across comments that 1 Tbsp means 15ml everywhere but Australia!
Can you please confirm whether the tbsp in your recipe are 15ml or 20ml?
Many thanks, can't wait to try these! - 07 Dec 2013