Perfect Gingerbread Biscuits-Blogmas Day 12

On the 12th day of Blogmas I told you all about my perfect cookies!

(It’s the last day of the song… that means tomorrow there will be a song!)

But here is the my favourite gingerbread biscuit reciepe!

You will need:

350g (120z) plain flour

2 teaspoons of ground ginger

1 teaspoon of bicarbonate of soda

100g (4oz) butter or margarine

175g (6oz) soft light brown sugar

1 egg

4 tablespoons of golden syrup or maple syrup

Christmasy cookie cutters

1.Firstly you need to see your oven to 190°C / 375°F / Gas mark 5

Now is also a good time to grease your trays. I use a kitchen roll dipped in butter or margarine.

2.Sift the flour,ginger and bicarbonate of soda into a large bowl. Do not melt your butter but cut it into chunks. And add them into the bowl. You don’t need any electric mixers for this.

3.Rub all the ingredients together with your fingers until they look like fine bread crumbs.

4.Stir in the sugar using a wooden spoon. Then break an egg into a separate bowl and add in the golden syrup. Beat them together well. (I actually just used my hands again as I found that easier).

5.Then stir the eggy mixture into the floury mixture. Mix them with a metal spoon until it makes a dough.

6. Sprinkle a clean surface with plain flour. NOT SELF RAISING FLOUR! And stretch the dough by pushing it away from you.

7. Continue folding the dough. And cut the dough in half. And one half smooth. Until it is about 5mm (1/4 in) thick.

8.Using cookie cuters to make your shapes Lift your cookies on to your greases tray.

9. Repeat with the other half and until no dough is left.. maybe after eating a bit. Even though it is really bad for you! Whoops!

10. Leave your biscuits in the oven for 12-15 minutes until they are golden brown.Then leave them to cool on a wire rack.

11. DECORATE! I decorated them using a pre made white icing as whenever I make icing its too thick or too runny. I outlined the cookies and filled a couple in. I also wrote 2015 on one with we can make a hole in and hang from the tree.


This is my most favourite gingerbread recipe ever!

See you later

H xxx




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