The depth of flavour from light muscovado sugar coupled with the spicy ground ginger make these crunchy biscuits the ultimate gingerbread men. You could even give your gingerbread an added twist by adding Biscoff spread; simply 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.
These gingerbread biscuits also work well if you’re making our Gingerbread Trifle dessert - and if you’d like to give them a place of their own, here’s our Gingerbread House recipe.
6 ingredients8 steps
Vegetarian
Method
Step 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.
Ingredients for this step
Butter (unsalted)(100g)
Billington's Unrefined Light Muscovado Sugar(50g)
Silver Spoon Golden Syrup(5 tbsp)
Step 2
Sieve the flour, bicarbonate of soda and ginger together then beat it into the muscovado sugar mixture with the golden syrup until smooth.
Ingredients for this step
Allinson's plain white flour(225g)
Bicarbonate of soda(0.5 tsp)
Ground ginger(2 tsp)
Silver Spoon Golden Syrup(5 tbsp)
Step 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.
Step 4
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.
Step 8
To make the Biscoff version:
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
MetricImperial
For the Dough
100gButter (unsalted)
50gBillington's Unrefined Light Muscovado Sugar
5 tbspSilver Spoon Golden Syrup
225gAllinson's plain white flour
0.5 tspBicarbonate of soda
2 tspGround ginger
Utensils
Rolling pin
Baking tray
Saucepan
Sieve
Clingfilm
Baking trays
Baking parchment
Shape cutters
Cooling rack
Nutritional information per 45g serving
Energy 227cal
Fat 9.4g
of which Saturates 5.9g
Carbohydrates 32g
of which Sugars 14g
Protein 2.6g
Salt 0.24g
5 Baker Ratings
In order to stop the spreading, I'd advise chilling the biscuits before they go into the oven. Fairly crunchy texture which works well for 3D gingerbread shapes
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Tasty, but the dough also spreads a bit. No point trying to cut out detailed shapes, as it spreads. Also, do 4 tablespoons of syrup as it goes too sticky otherwise. It took me about 30 minutes to make and 12 mins to bake. But it is definitely worth it [If you like ginger, also do 2 1/2 tsp of ginger, or then it will be too weak]!
