Spicy Gingerbread Biscuits recipe

This is a lovely easy recipe to do with the children. Cut out your biscuits using a man-shaped cookie cutter and go to town with the icing. These are also perfect left to cool and set, then wrapped in a little cellophane bag for Christmas presents.


  • 250g plain flour
  • 125ml treacle
  • 100g caster sugar
  • 100g unsalted butter
  • 1 egg yolk
  • Pinch of salt
  • ½ tsp. baking powder
  • ½ tsp. bicarbonate of soda
  • ½ tsp. ground cinnamon
  • 1 tsp. ground cloves
  • 1 tsp. ground ginger
  • ½ tsp. ground nutmeg


  1. Cream together the butter and sugar until smooth. Add the treacle and mix again. Add the egg yolk in and give a final mix until thoroughly combined.

  2. Sift the flour, baking powder, bicarb, spices and salt into a separate bowl. Combine the sugary treacle mixture with the flour mixture until smooth. Don’t overwork this or your biscuits will be the wrong texture.

  3. Chill this mixture in the fridge for at least an hour.

  4. Preheat the oven to 180C/gas mark 4. Grease a couple of baking trays.

  5. Flour your work surfaces and get the dough out of the fridge. Roll it out to about half a centimetre in thickness and cut out your shapes.

  6. Place these at least 5cm away from each other on your baking trays – this will make sure you don’t get moulded together gingerbread men.

  7. Bake these for around 8 to 10 minutes.

  8. Leave them to cool before icing on a wire cooling rack. If you try and ice whilst the men are still warm, however tempting it is, the icing will slide off and melt and you’ll be left with a big mess.

These are delicious dunked in a cup of tea or coffee, and will last a good few weeks in an airtight container.

Recipe Details:

  • Author: Laura Young.
  • Published:

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