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Gingerbread Biscuits

  • Writer: Ruth Carlisle
    Ruth Carlisle
  • Dec 17, 2021
  • 2 min read

Updated: Jun 8, 2025



A CHRISTMAS CLASSIC

You can't have the festive period without gingerbread biscuits! These biscuits are the perfect blend of crunchy and chewy and perfect with a cup of tea over this festive period! Packed with strong punch of ginger and sticky honey, you can't help but go for a second!


If you make this recipe and love it, then make sure to tag me in your Instagram posts @the_happy_oat - I'd love to see your creations!



Prep and Chill Time: 1 hour 15 mins. Cook Time: 12 minutes


INGREDIENTS

  • 100g butter

  • 100g dark muscovado sugar

  • 3 tbsp honey

  • 225g plain flour

  • 1/2 tsp bicarbonate of soda

  • 1tbsp ground ginger

  • 1 tsp cinnamon

  • Icing sugar to dust/glitter to spray

METHOD

  1. Melt together, the butter, sugar and honey on a low-medium heat.

  2. In a mixing bowl, sieve the flour, ginger and cinnamon and combine together.

  3. Make a well and pour the butter/honey mixture in the middle and combine together until a soft dough is formed.

  4. Put the dough on a sheet of baking paper, and lay another sheet of baking paper on top of it. Roll the dough out to a thickness of ½cm using a rolling pin. Transfer to a baking tray to keep it flat, leaving the baking paper in place, then chill in the fridge for 1 hour.

  5. Heat the oven to 180C and line a large baking tray with more baking paper. Remove the dough from the fridge and cut out shapes using a cookie cutter. We used a heart cutter, but you can choose any shape.

  6. Place the shapes on the baking paper, spread apart and bake for 10-12 minutes.

  7. Once cooked, leave to cool completely on the baking paper and dust/pip with icing sugar as desired.


Happy Baking!

Ruth xxx


 
 
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