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Gingerbread Biscuits


1 HR


12-15 mins






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

made using

Dark Muscovado

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Step 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.

Step 2

Add all other ingredients and mix together on low speed until well combined.

Step 3

Split dough in half and shape each half into a disc.

Step 4

Wrap in plastic wrap and chill in the freezer for 1 hour, or fridge for 2 hours.

Step 5

Once you are ready to bake the biscuits, preheat the oven to 180°C/350°F.

Step 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.

Step 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.

Step 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.

Step 9

Bake for 12-14 minutes, checking them at 12 minutes, until they are looking golden brown.

Step 10

They will harden slightly as they cool, but if you prefer a crispier cookie, bake them for a couple of minutes longer.

Step 11

Allow to cool on the tray for 5 minutes, then transfer to a cooling rack. Allow to cool completely before decorating.

Ingredients – 11 items





115 g
Fairtrade Light Muscovado

Fairtrade Tate & Lyle Light Muscovado Sugar

200 g

Large eggs


Lyle’s Golden Syrup

2 tbsp

Plain flour

280 g

Ground ginger

1 tbsp

Cinnamon powder

1 tsp

All spice

1/2 tsp



1/2 tsp

Baking soda

1 tsp


1/4 tsp

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