Gingerbread biscuits

Gingerbread biscuits

20–25 biscuits

Over the years I’ve tried so many different gingerbread recipes from my grandmother and aunties – the same people who taught me how to bake properly in the first place – but this recipe comes from a French pastry chef I worked with here in the UK. Take my advice: once you have a trusted gingerbread recipe, tweak it to really make it your own, then stick with it. I think I’ve just about mastered the art of gingerbread after all this time...


Quantity Ingredient
200g butter, softened
200g light brown soft sugar
4 tablespoons golden syrup
1 tablespoon treacle
1 tablespoon water
500g plain flour, plus extra for dusting
1/4 teaspoon bicarbonate of soda
1 tablespoon ground ginger
2 teaspoons ground mixed spice
1/2 teaspoon ground cloves
Royal icing, to decorate
silver balls and sprinkles, to decorate


  1. Beat the butter, sugar, golden syrup, treacle and water together in a food mixer, or in a bowl with an electric whisk, until very soft and light. Sift in the flour, bicarbonate of soda and spices. Mix everything together to form a soft dough.
  2. Lightly flour a work surface, then knead the dough gently until smooth. Pat down until about 1cm thick then cover with clingfilm and place in the fridge to rest.
  3. Preheat the oven to 180°C. Roll the dough out to about 3mm thick then stamp into star shapes and discs with cutters. Transfer to a lined baking sheet. Place in the oven and bake for 8–10 minutes until just starting to colour at the edges. Remove from the oven and allow the biscuits to cool and firm up on the baking sheet before removing.
  4. Decorate the gingerbread with royal icing and silver balls and sprinkles, as you wish.
James Martin
Saturday Kitchen
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