Crunchy Gingerbread Biscuits recipe

These are wonderfully crunchy and absolutely perfect to pop into lunchboxes. Have them with a glass of milk or with some lovely thick cream. Don't be put off by the lard in the recipe – it's what makes them so crunchy.


  • 750g plain flour
  • 350g black treacle
  • 200g caster sugar
  • 165g lard
  • 125ml hot water
  • 2 eggs
  • 1 tsp. bicarbonate of soda
  • 1.5 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • Pinch of salt


  1. In a large bowl, mix together the treacle, sugar, hot water and lard until the mixture is smooth.

  2. Beat the eggs and stir these into the mixture one at a time.

  3. Sieve the flour, bicarb, spices and salt into the wet mixture and combine together until you have a dough-like mixture.

  4. Pop this into the fridge for at least an hour so the dough will be able to be rolled out and cut into shapes.

  5. Preheat the oven to 180C/gas mark 4. Grease some baking trays.

  6. Cut your biscuits into shapes and place on the baking trays. Cook them for ten minutes or until they appear firm.


If you like your biscuits really gingery omit the cinnamon and use another tsp. of ground ginger in the mixture.

Recipe Details:

  • Author: Laura Young.
  • Published:

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