These Gingerbread Biscuits are a fun, sweet treat that fill your kitchen with warm spices. They’re crunchy on the outside and soft on the inside, perfect for nibbling!
Making these biscuits is easy—just mix, roll, and cut out your favorite shapes. They are great for sharing or leaving out for Santa. Trust me, the jolly guy will love them! 🎅
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the biscuits. If you’re looking for gluten-free options, use a gluten-free flour blend. In my experience, these blends can work well without losing too much texture.
Spices: Ground ginger and cinnamon give these biscuits their characteristic flavor. If you’re out of ground cloves or nutmeg, try a pinch of allspice instead. I’ve found it can add a lovely warmth!
Molasses: This dark syrup adds moisture and flavor. If you don’t have molasses, try dark corn syrup or honey, but be aware that it will slightly change the flavor.
Brown Sugar: Brown sugar enhances the biscuit’s sweetness and softness. If you’re out, you could use white sugar, but it’s best to add a touch of honey or molasses for that rich flavor.
How Do You Achieve the Perfect Dough Consistency?
Getting the right dough texture is crucial for delicious gingerbread biscuits. Here’s how you can do it:
- Create a firm but pliable dough by gradually adding the dry flour mix to your wet ingredients.
- If the dough seems too dry, a small splash of milk can help bind it together.
- Chilling the dough is essential! This helps firm it up, making it easier to roll and cut.
What’s the Best Way to Decorate Gingerbread Biscuits?
Decorating can be the best part! Here are my tips:
- Ensure biscuits are completely cool before icing, or the icing won’t set properly.
- Use a piping bag or zip-top bag with the corner snipped for cleaner lines.
- Add candies to bring some color and fun to your biscuits. They make great buttons for gingerbread men!
With these tips and insights, making and decorating your gingerbread biscuits will be fun and rewarding! Enjoy the process and have a great time sharing them during the holidays.
How to Make Gingerbread Biscuits
Ingredients You’ll Need:
For the Biscuits:
- 350g (2 3/4 cups) all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 115g (1/2 cup) unsalted butter, softened
- 175g (3/4 cup) brown sugar, packed
- 1 large egg
- 120ml (1/2 cup) molasses (black treacle)
- 1 teaspoon vanilla extract
For the Icing:
- 1 cup powdered sugar, sifted
- 1-2 tablespoons milk or lemon juice
- 1/2 teaspoon vanilla extract (optional)
- Food coloring (optional)
- Small candies (optional, for decoration)
How Much Time Will You Need?
This gingerbread biscuits recipe takes about 20 minutes to prepare and an additional 10-12 minutes to bake. Don’t forget to chill the dough for at least 1 hour, so you’ll have delicious biscuits ready for decorating and enjoying in about 1.5 hours total!
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a medium bowl, sift together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. This will ensure all the spices are evenly mixed and prevent clumping. Set this bowl aside.
2. Cream Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and brown sugar together until they are light and fluffy. This should take about 3-4 minutes. The air you whip in here makes the biscuits nice and tender!
3. Add Wet Ingredients:
Now, beat in the egg, molasses, and vanilla extract until everything is combined nicely. Don’t worry if it looks a bit different; just ensure it’s mixed well.
4. Combine Wet and Dry Mixtures:
Gradually add the dry flour mixture to the butter mixture. Stir it together with a spoon or use a low mixer speed until a firm dough forms. It should hold together without being sticky.
5. Chill the Dough:
Divide your dough into two equal portions. Flatten each portion into a disk shape, wrap them in plastic wrap, and pop them into the fridge for at least 1 hour. This helps the dough firm up and makes it easier to roll out.
6. Preheat Oven:
Once your dough is chilled, preheat your oven to 180°C (350°F). For easy cleanup, line your baking sheets with parchment paper.
7. Roll and Cut:
On a lightly floured surface, take one disk of dough and roll it out to about 0.5 cm (1/4 inch) thick. Use your favorite gingerbread cookie cutters to cut out shapes like men, trees, and more! Remember to leave about 2.5 cm (1 inch) space between each cookie on the baking sheets.
8. Bake:
Your biscuits are ready to bake! Put them in the oven and bake for 8-12 minutes. You want them firm but slightly darkened at the edges. Make sure they don’t brown too much!
9. Cool:
After baking, remove the biscuits from the oven and let them cool on the pans for a few minutes. Then, carefully transfer them to a wire rack to cool completely.
10. Make Icing:
While your biscuits are cooling, whisk together the powdered sugar with the milk or lemon juice (and vanilla if using) in a small bowl. Stir until you achieve a smooth and pipeable consistency. Add food coloring if you want to get creative!
11. Decorate:
Once the biscuits are completely cool, grab a piping bag or a zip-top bag with a small corner cut off to ice your biscuits. Add small candies for extra fun decorations!
12. Let Icing Set:
Allow the icing to harden before you stack or store your gingerbread biscuits. This will keep their decorations intact and prevent them from sticking together.
13. Store:
Your delightful gingerbread biscuits will stay fresh in an airtight container at room temperature for up to two weeks. Just try to not eat them all at once!
Enjoy these charmingly decorated gingerbread biscuits with a cup of tea or milk during the holidays!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture will be denser. I recommend using half whole wheat flour and half all-purpose flour for the best results.
How Do I Store Uniced Biscuits?
If you prefer to store uniced gingerbread biscuits, keep them in an airtight container at room temperature for up to 2 weeks. This will help them maintain their crispness!
Can I Freeze Gingerbread Dough?
Absolutely! You can freeze the dough before chilling it. Wrap it tightly in plastic wrap and then place it in a freezer bag. It should last for up to 3 months. Thaw it in the fridge overnight before rolling and cutting!
What If My Dough Is Too Sticky?
If your dough feels too sticky to work with, try adding a little more flour, one tablespoon at a time, until you reach a manageable consistency. Just be careful not to add too much, or the biscuits may become tough!
