Gingerbread Dough Recipe
20 Reviews
About our Gingerbread Dough
Our simple recipe for the best gingerbread dough is quick and easy - what's better is the dough can be made ahead of time and placed in the freezer until you are ready to make some gingerbread men, or if you feel ambitious, a gingerbread house! To get started follow our simple gingerbread dough recipe.
How to decorate a Gingerbread Man
Struggling to find gingerbread man decorating ideas? We recommend whipping up some fondant icing, and popping it in a piping bag to get creative with a design, why not try a gingerbread lady or adding buttons with colourful sweets. Not only are they delicious sweet treats, they make thoughtful gifts too!
Just make sure the baked gingerbread has totally cooled before getting creative to avoid melting your icing.
How to make Biscoff Gingerbread Dough
To make the Biscoff version of this recipe, add 3 tbsp Biscoff spread, 2 tsp ground cinnamon, 1 tsp ground ginger and 5 tbsp golden syrup to the dough prior to the chilling stage.
Ingredients
- 100gUnsalted butter (softened)
- 50gBillington's Unrefined Light Muscovado Sugar
- 225gAllinson's Plain White Flour
- 1/2 tspBicarbonate of soda
- 2 tspGinger (ground)
- 5 tbspSilver Spoon Golden Syrup
Method
Step 1
Place the butter and light muscovado sugar in a medium saucepan and heat gently until the butter has melted and the sugar dissolved. Stir until the mixture blends together, but do not boil.
Ingredients for this step
- 100gUnsalted butter (softened)
- 50gBillington's Unrefined Light Muscovado Sugar
Step 2
Take the saucepan off the heat and sieve in the flour, bicarbonate of soda and ginger and beat the mixture together, then add the golden syrup and beat until smooth. Add an extra tsp of ground ginger if you like your gingerbread a bit spicier.
Ingredients for this step
- 225gAllinson's Plain White Flour
- 1/2 tspBicarbonate of soda
- 5 tbspSilver Spoon Golden Syrup
- 2 tspGinger (ground)
Step 3
Turn the mixture out onto some cling film and pat into a flat disc, wrap tightly and chill for 30 minutes. The gingerbread can also be frozen, for up to 3 months.
If you do freeze your dough and you're ready to use it, remove from the freezer and leave to defrost for 3-4 hours until it is soft enough to roll out.
How to Store Biscuit Dough
You can keep unbaked biscuit/cookie dough in your fridge for up to 3 days before baking or freeze for a month. Tightly wrap the dough in clingfilm when storing in these conditions.
Step 4
If you're going straight into making your biscuits, heat the oven to 190°C (gas mark 5). Line two baking trays with baking parchment.
Step 5
Dust the work top with a little flour and roll out the dough to the thickness of a one pound coin. Cut out your gingerbread men (or whatever shape you like) and place on the baking trays.
Step 6
Bake for 10-12 minutes until just turning slightly darker at the edges.
Step 7
Leave to cool on the baking tray for 10 minutes then slide the gingerbread men onto a cooling rack to cool completely. Decorate as desired.