Festive ginger biscuits served on our white forest Christmas tree traybake

Festive ginger biscuits

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(1 ratings)

Prep: 30 mins Cook: 5 mins plus 2 hrs chilling and 6-7 mins cooking per batch


Makes about 100 small biscuits

Bake these ginger biscuits to decorate our Christmas tree traybake, or make pinholes in them to decorate a real Christmas tree. Of course, you could just enjoy them with a cuppa

Nutrition and extra info

  • unbaked dough
  • Vegetarian

Nutrition: Per serving

  • kcal31
  • fat1g
  • saturates1g
  • carbs5g
  • sugars2g
  • fibre0.2g
  • protein0.4g
  • salt0.05g
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  • 100g salted butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 175g dark muscovado sugar
  • 85g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

  • 350g plain flour, plus extra for dusting
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 2 tsp ground ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ½ tsp ground cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 large egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • gold shimmer and leaf, to decorate (optional)


  1. Warm the butter, sugar and syrup in a pan until the butter melts. Bubble for 2 mins to dissolve the sugar, stirring frequently to prevent it burning. Sieve the flour, bicarb and spices into a bowl, add the sugar and butter mix, and beat with a wooden spoon. Crack in the egg, and beat again until you get a soft dough. Wrap and chill for 1½-2 hrs, or until it firms up.

  2. Heat the oven to 200C/180C fan/gas 6. Line a large baking sheet with parchment. Roll out the cooled dough on a lightly floured work surface to about 5mm thick and stamp out holly and star shapes (using 5cm cutters), rerolling any off-cuts. Bake in four batches for 6-7 mins, then leave to cool on the trays. If you don’t want to make them all now, freeze or chill up to three-quarters of the dough for another time. Dust with gold shimmer and gold leaf, if you like, and use to decorate our white forest Christmas tree traybakeWill keep for three weeks in an airtight container.

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