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One Christmas pudding biscuit placed on a table Tried & Tested

Christmas pudding gingerbread biscuits

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These cute christmas pudding gingerbread biscuits make a delightful gift. If you are not confident with piping and royal icing use coloured ready to roll icing to decorate instead.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:20
  • Skill level:easy

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Ingredients

For the biscuit

  • 100g 3½ oz Unrefined dark muscovado sugar (we like Billington's) Unrefined dark muscovado sugar
  • 3tbsp 3tbsp Golden syrup (we like Silver Spoon)
  • 225g 8 oz Plain white flour (we like Allinson) Plain white flour
  • 125g 4½ oz Butter (unsalted) diced
  • 1tsp 1tsp Bicarbonate of soda
  • 2tsp 2tsp Ginger (ground)
  • 1tbsp 1tbsp Cinnamon

For the decoration

  • 450g 16 oz Icing sugar (we like Silver Spoon) Icing sugar
  • Brown food colouring
  • Green food colouring
  • Red food colouring

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Place 3 tbsp water into a medium saucepan with the sugar and syrup. Stir until the sugar has dissolved then bring to the boil.

    Ingredients for this step

  2. Classic mode Step 2

    Once boiled remove from the heat. Add the diced butter and stir until melted.

    Ingredients for this step

    • 125g 4½ oz Butter (unsalted) diced
  3. Classic mode Step 3

    Whisk in the bicarbonate of soda, it will foam a little. Add the flour and spices, beat well to make a soft dough.

    Ingredients for this step

    • 1tsp 1tsp Bicarbonate of soda
    • 225g 8 oz Plain white flour (we like Allinson) Plain white flour
    • 2tsp 2tsp Ginger (ground)
    • 1tbsp 1tbsp Cinnamon
  4. Classic mode Step 4

    Wrap the dough in cling film and chill for 3 hours or overnight until firm enough to roll out.

  5. Classic mode Step 5

    Line 2- 3 baking trays with baking parchment and pre heat the oven to 200°C (180°C fan, gas mark 6).

  6. Classic mode Step 6

    Dust the work surface with flour and roll out the dough to the thickness of a £1 coin and cut out round biscuits approximately 8cm in diameter.

  7. Classic mode Step 7

    Bake for 10-12 mins or until just turning darker brown at the edges. Allow to cool completely before removing from the tin.

  8. Classic mode Step 8

    Make up the icing sugar as directed on the packet. Once you have achieved the right consistency, mix 6 tbsp of icing with the green food colouring, 1 tbsp with red food colouring and 1 tbsp with brown food colouring.

    Ingredients for this step

    • 450g 16 oz Icing sugar (we like Silver Spoon) Icing sugar
    • Brown food colouring
    • Green food colouring
    • Red food colouring
  9. Classic mode Step 9

    Place the white and green icing into piping bags with a fine plain nozzle. Pipe the outline of the holly in green, and the custard in white on each biscuit. Allow to set for a few minutes.

  10. Classic mode Step 10

    Mix the remaining white icing with enough water to give a thick pouring consistency and spoon or pipe into the ‘custard’ outline, using a cocktail stick to push the icing into the outline. Allow to set for about 30 mins.

  11. Classic mode Step 11

    Reserve a little of the green icing to use as veins on the leaves, then dilute the remaining with a little water to give a thick pouring consistency. Pour into the holly outline and use a cocktail stick to make sure it goes into all the points of the leaves. Leave to dry for 30 mins then pipe the vein on top with the thicker green icing.

  12. Classic mode Step 12

    Place the red and brown coloured icings into 2 piping bags and snip the end to give a small hole. Use these to pipe the red berries and brown currants on to the biscuits. Leave to dry overnight.

  13. Classic mode Step 13

    Store your biscuits in a cake tin for 1-2 weeks, or give them as a gift for the festive period.