Ultimate Gingerbread by Billington's

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    • Vegetarian
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The depth of flavour from the light muscovado sugar coupled with the spicy ground ginger make these crunchy biscuits the ultimate gingerbread men. The gingerbread biscuits work great as part of our Gingerbread Trifle showstopper dessert. Why not give it a try?


  1. Place the butter and muscovado sugar in a medium sized saucepan and heat gently until the butter has melted and the muscovado sugar has dissolved. Stir until the mixture blends together but do not boil.

    • 100g Butter (unsalted)
    • 50g Unrefined Light Muscovado Sugar (We use Billington's)
    • 5 tbsp Golden Syrup
  2. Sieve the flour, bicarbonate of soda and ginger together then beat it into the muscovado sugar mixture with the golden syrup until smooth.

    • 225g Plain White Flour (We use Allinson)
    • ½ tsp Bicarbonate of Soda
    • 2 tsp Ground Ginger
    • 5 tbsp Golden Syrup
  3. Turn the mixture out onto cling film and pat into a flat ball. Wrap tightly and chill for 30 mins or until firm enough to roll out.

  4. Heat the oven to 190°C (gas mark 5). Line two baking trays with baking parchment.

  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.

  6. Bake for 10-12 minutes until just turning slightly darker at the edges.

  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.


    If you love this recipe, why not experiment with your dough? Watch this short video for more inspiration.

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