Gingerbread biscuits

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  • 40 mins cooking
  • Makes 20 Item
  • Print
Spiced with ginger, cinnamon and clove these sweet gingerbread biscuits can be cut into a variety of shapes and decorated with icing and cachous.


Gingerbread biscuits
  • 125 gram butter, chopped
  • 1/3 cup (75g) firmly packed brown sugar
  • 1/2 cup (175g) golden syrup
  • 3 cup (450g) plain flour
  • 2 teaspoon ground ginger
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon ground clove
  • 2 teaspoon bicarbonate of soda
  • 1 egg, beaten lightly
  • 1 teaspoon vanilla extract sparkling cachous royal icing
  • 2 egg whites
  • 3 cup (480g) pure icing sugar
  • food colourings
Royal icing (1 quantity)
  • 1 1/2 cup (240g) pure icing (confectioners') sugar approximately
  • 1 egg white
  • 1/4 teaspoon lemon juice


Gingerbread biscuits
  • 1
    Preheat oven to 180°C (60°C fan-forced), grease and line oven trays.
  • 2
    Combine butter, sugar and golden syrup in small saucepan, stir over low heat until smooth. Cool 5 minutes.
  • 3
    Sift flour, spices and soda into large bowl, add butter mixture, egg and extract, stir until combined.
  • 4
    Knead dough on floured surface until smooth. Roll dough between sheets of baking paper to 5mm thickness, refrigerate 10 minutes.
  • 5
    Using round-heart-and star-shapped cutters, cut out shapes from dough, place on trays.
  • 6
    Bake about 10 minutes or until browned. Cool on trays.
  • 7
    Meanwhile, make royal icing. Beat egg whites in small bowl with electric mixer until frothy, gradually beat in sifted icing sugar, a tablespoon at a time, until stiff peaks form. Tint icing as desired. Keep icing covered with a damp cloth, or enclosed tightly in plastic piping bags, the icing will develop a crust once it's exposed to the air.
  • 8
    Decorate biscuits by spreading or piping with royal icing, decorate with cachous.


To make a quick piping bag, snip off a corner of a small plastic bag.

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