About the bake
The depth of flavour from the 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. 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 and there you have it! These gingerbread biscuits also work great as part of our Gingerbread Trifle showstopper dessert. Why not give it a try?
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.
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.
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.
Here's Rosemary Shrager reading the tale of The Gingerbread Man to enjoy whilst you eat your biscuitsStep 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
For the Dough
- 100g Butter (unsalted)
- 50g Billington's Unrefined Light Muscovado Sugar
- 5 tbsp Golden syrup
- 225g Allinson's plain white flour
- 0.5 tsp Bicarbonate of soda
- 2 tsp Ground ginger
Utensils
- Rolling pin
- Baking tray
- Saucepan
- Sieve
- Clingfilm
- Baking trays
- Baking parchment
- Shape cutters
- Cooling rack
Nutritional Information
per 45g- 227cal Energy
- 9.4g Fat
- 5.9g of which Saturates
- 32g Carbohydrates
- 14g of which Sugars
- 2.6g Protein
- 0.24g Salt
Recipe Reviews
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
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]!
I swapped honey for syrup which added to the warming flavour. I should have only used 4 tablespoons though as the dough was a bit floppy! I'll know for next time :)
My mixture turned out incredibly wet. Is 5 tablespoons of syrup correct? It just doesn’t work for me!
We are sorry to hear this didn't work for you. The syrup is added to bind the mixture together, we would recommend adding the golden syrup one spoonful at a time and mixing in between that way if it feels like it is becoming too wet you can omit the remaining spoonfuls.
Mixture was a bit crumbly and cracked a bit when I was rolling it out, but tastes amazing! Very easy recipe to follow 😊
Ingredients
For the Dough
- 100g Butter (unsalted)
- 50g Billington's Unrefined Light Muscovado Sugar
- 5 tbsp Golden syrup
- 225g Allinson's plain white flour
- 0.5 tsp Bicarbonate of soda
- 2 tsp Ground ginger
Utensils
- Rolling pin
- Baking tray
- Saucepan
- Sieve
- Clingfilm
- Baking trays
- Baking parchment
- Shape cutters
- Cooling rack
Nutritional Information
per 45g- 227cal Energy
- 9.4g Fat
- 5.9g of which Saturates
- 32g Carbohydrates
- 14g of which Sugars
- 2.6g Protein
- 0.24g Salt