How To Make Gingerbread Christmas Biscuits

I am a huge lover of Christmas… you may have noticed already but still, I love it. I love the family together, the films and definitely the food. This year my Christmas spirit was a little low so I decided to get myself in the mood with some baking. We tired the gingerbread house kit a couple of years ago with my nephew and things got messy so this year I decided to make my very own gingerbread Christmas biscuits.

I am no professional but I do like to bake, I have since I was a little girl and my Grandma taught me. She used the Be Ro recipe book and that is the same one I use to this day. It is a really simple and easy recipe book to use and would recommend it to anyone getting into baking.


  • 300g (10 oz) Plain Flour
  • Pinch of Salt
  • 3 x 5 ml spoon (3 tsp) Ground Ginger
  • 100g (4 oz) Caster Sugar
  • 50g (2 oz) Margarine
  • 3 x 15 ml spoon (3 tbsp) Golden Syrup
  • 4 x 15 ml spoon (4 tbsp) Milk
  • Icing For Decoration – optional
  • Smarties and sugar decorations


Though I am terrible at doing this, I always leave it to last minute. Turn the oven on to 160ºC, 325ºF, Gas Mark 3. Make sure you have a large baking tray with either greaseproof paper on or greased with butter.

Place the dry ingredients in a bowl. Meaning the flour, salt and ground ginger, mix up with a spoon and set to one side.

The next part is to warm up the margarine, sugar and golden syrup in a pan. Keep on a low heat and melt together, keep stirring to encourage the margarine to melt and mix with the sugar. Let sit for a minute to let the initial heat leave the mixture. Add into the dry ingredients and mix together well.

Add in the milk and bring the mixture together, this may require your hands as the mixture will be sticky and need kneading. Knead within the bowl until the mixture has become a dough. Then flour up the work surface to stop the dough sticking. Bring out the dough and continue you knead.

Using your rolling pin, cover it with flour and roll out the dough to roughly 1.5cm thick. You can make the dough thinner or thicker but remember if you want a crunchier biscuit you want it to be thinner. If you want a softer inside make it slightly thicker. Cut out your shapes using cookie cutters.

If like me you couldn’t find them draw out a shape or print one from the computer and use as a template and cut around the shape using a butter knife. Place on the baking tray and cook for 10 – 15 minutes.

Let cool and decorate! We chose to use ready tubed coloured icing and Christmas themed decorations for our gingerbread Christmas biscuits.

I would love to know what your favourite thing to make at this time of year is and how you got on making your gingerbread Christmas biscuits.

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