Gingerbread Biscuits

These gingerbread biscuits are great to make with kids and also make for the perfect stocking fillers.

Prep Time
Cook Time
12 - 14 Minutes
  • 115 grams butter (room temperature)
  • 1 cup (200 grams) Tate & Lyle Pure Cane Dark Muscovado Sugar
  • 1 egg
  • 2 tablespoons Lyle's golden syrup
  • 2 cups (280 grams) plain flour
  • 1 tablespoon ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  1. Cream the butter and sugar together in a large bowl or in the bowl of a stand mixer until light and fluffy. Add the egg and Lyle’s golden syrup and combine.
  2.  Add all other ingredients and mix together on low speed until well combined.
  3. Split dough in half and shape each half into a disc.
  4. Wrap in plastic wrap and chill in the freezer for 1 hour, or fridge for 2 hours.
  5. Once you are ready to bake the biscuits, preheat the oven to 180°C/350°F.
  6. Remove the dough discs from the fridge or freezer and unwrap. If using frozen dough, allow to thaw in the fridge for an hour or so.
  7. Roll the dough out until it is about 3-4mm thick. If the dough is too hard to roll out, leave it sitting for 10 minutes or so and then try again.
  8. Using Christmas biscuits cutters, or whatever shapes you want to, cut out the biscuits and lay them on a lined baking tray. Re-roll any scraps of dough to make more biscuits.
  9. Bake for 12-14 minutes, checking them at 12 minutes, until they are looking golden brown.
  10. They will harden slightly as they cool, but if you prefer a crispier cookie, bake them for a couple of minutes longer.
  11. Allow to cool on the tray for 5 minutes, then transfer to a cooling rack. Allow to cool completely before decorating.