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A vase of brown sugar holding sticks with gingerbread flowers on the end decorated in various colours Tried & Tested

Gingerbread flower biscuits

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4 stars based on 2 ratings

These pretty biscuits are a perfect gift idea for someone special, and they taste great too.

Key Information

  • Prep:
    Bake:

    Total time:

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

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Ingredients

For the biscuits

  • 60g 2⅛ oz Butter (unsalted) softened
  • 80g 2⅞ oz Unrefined light muscovado sugar (we like Billington's) Unrefined light muscovado sugar
  • 2tbsp 2tbsp Unrefined molasses sugar (we like Billington's) Unrefined molasses sugar
  • 2tbsp 2tbsp Golden syrup (we like Silver Spoon)
  • 1 1 Egg(s) (free range) large, beaten
  • 150g 5⅜ oz Self-raising white flour (we like Allinson) Self-raising white flour
  • 2tsp 2tsp Ginger (ground)
  • ¼tsp ¼tsp Salt
  • ¼tsp ¼tsp Bicarbonate of soda

For the decoration

  • 500g 17⅝ oz Royal icing (we like Silver Spoon) Royal icing
  • Food colouring various colours
  • Silver balls

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Cream the butter, sugars and golden syrup together until light and fluffy. Add the egg and beat well.

    Ingredients for this step

    • 60g 2⅛ oz Butter (unsalted) softened
    • 80g 2⅞ oz Unrefined light muscovado sugar (we like Billington's) Unrefined light muscovado sugar
    • 2tbsp 2tbsp Unrefined molasses sugar (we like Billington's) Unrefined molasses sugar
    • 2tbsp 2tbsp Golden syrup (we like Silver Spoon)
    • 1 1 Egg(s) (free range) large, beaten
  2. Classic mode Step 2

    Sift in the remaining ingredients and bring together in a dough. Don’t worry about any specks of molasses in the dough. Wrap in cling film and chill for 30 minutes.

    Ingredients for this step

    • 150g 5⅜ oz Self-raising white flour (we like Allinson) Self-raising white flour
    • 2tsp 2tsp Ginger (ground)
    • ¼tsp ¼tsp Salt
    • ¼tsp ¼tsp Bicarbonate of soda
  3. Classic mode Step 3

    Preheat the oven to 180C  (fan 160C, gas mark 4). Line baking sheets with baking parchment.

  4. Classic mode Step 4

    Bake for 15 minutes maybe a little longer until golden, and brown a little around the edges. Remove and rest for 2 minutes on the baking sheet before transferring to a wire rack to cool.

  5. Classic mode Step 5

    To decorate make the royal icing with the amount of water according to pack instructions and whisk together until smooth, about 1 minute. Add a little more water, 1/2 teaspoon at a time until the icing is of piping consistency. Colour as desired with your choice of food colouring

    Ingredients for this step

    • 500g 17⅝ oz Royal icing (we like Silver Spoon) Royal icing
    • Food colouring various colours
  6. Classic mode Step 6

    Place half in a disposable piping bag and cover the rest with cling film on the surface so it doesn’t dry out.

  7. Classic mode Step 7

    Cut a small hole at the end and pipe an outline around each biscuit and allow to set for 10 minutes.

  8. Classic mode Step 8

    Meanwhile add any leftover outlining icing back in to the other icing and add a little more water so that the icing is a little thinner more like runny custard and will flood the biscuit.

  9. Classic mode Step 9

    Place in a disposable piping bag and cut enough off to easily flood each biscuit inside the outline, getting rid of any air bubbles with a cocktail stick. Dry overnight.

  10. Classic mode Step 10

    Use the coloured icings to make flower designs on the biscuits, adding silver balls if you wish. Allow to set up for 1 hour at least before serving.  To serve them pour brown sugar into a vase and push the skewers in to make a flower arrangement as per the picture.

    Ingredients for this step

    • Silver balls