Gingerbread Biscuits

Makes 15-20 biscuits, depending on the size you cut them.

Prep Time 25 minutes
Cook Time 20 minutes
Servings 20


  • 400 g plain flour (or gluten-free plain flour mix - I recommend Doves Farm Freee flours)
  • 40 g cornflour
  • 1 tbsp ground ginger
  • 1 tsp mixed spice
  • 1 tsp sea salt
  • 250 g unsalted butter
  • 250 g treacle
  • 1 tsp vanilla extract


  1. Combine the flour, cornflour, ground spices and salt in a mixing bowl and mix well. Set aside.

  2. Beat the butter (which should be at room temperature) together with the treacle and vanilla extract in another mixing bowl until creamy. It'll take about 2-3 minutes.

  3. In small batches, add some of the flour mixtures to the butter/treacle mixture and beat well in between. Keep adding until you have a rough, sticky dough. Add more flour until you have a stiff dough forming then stop.

  4. Turn out onto a chopping board and kneed very briefly (don't overdo this). Wrap in cling or greaseproof paper and refrigerate for 2 hours.

  5. Once chilled, preheat your oven to 170 degrees (Gas Mark 3) and grease/line two large baking sheets with greaseproof paper.

  6. Roll the dough on a lightly floured surface until it is around 5mm thick and cut out gingerbread men/stars/Christmas tree shapes (whichever cutters you have) and arrange on the baking trays.

  7. Bake for around 20 minutes until browned on the edges and dry to touch then remove allow to cool on the tray before removing and placing on a wire rack to cool further.

  8. Decorate however you like. Perhaps dip half of them in melted chocolate, or use royal icing in a piping bag to pipe some detail onto your biscuits.

"All in or all out" Rachael is a vibrant, no-bullshit-talking Scottish nutrition geek and coach helping women to lose weight without giving up their confidence OR their favourite foods.

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