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Gingerbread biscuits



.Not Suitable for freezing




minutes cooking time
.190 C°, 375 F°, Gas Mark 5


  • 350g Plain Flour
  • 2 tsp Ground Ginger
  • 1 tsp Bicarbonate of soda
  • 100g Butter or Marg
  • 175g Light Brown Sugar
  • 1 Egg
  • 4 tbsp Golden Sugar
  • icing or melted chocolate
  • raisins, smarties or other sweets for decoration


  1. Mix flour, ginger and bicarbonate of soda together
  2. Rub in the butter using your fingers
  3. Add sugar and stir in the syrup and egg to make a dough
  4. Chill for 1 hour
  5. Heat the oven
  6. Grease the baking trays
  7. Roll out or pat out (for younger children) the dough to just under 1cm thick
  8. Use cutters to cut out shapes and place on the baking tray
  9. Chill for 1 hour
  10. Cook for 10-15 mins until golden
  11. Once cooled use icing or melted chocolate to stick sweeties or raisins on as decoration. You can decorate with chocolate drops or smarties before cooking but I prefer to do it after.
In the past I have skipped the chilling stages and the gingerbread tends to spread a lot-for children who just can't wait they still taste as good-they just don't hold their shape as well!
You don't have to stick to gingerbread me cutters-we branch out depending on the time of year-hearts, butterflies, dinosaurs, Christmas trees, fairies etc.

Ria Dumbleton

Ria Dumbleton

Ria has 2 girls and previously worked in nurseries for over over 15 years and left managing a day nursery when her eldest was born. She now works for Raring2go! as our digital content and strategy manager

If you are interested in writing for Raring2go! or featuring on our site please email Ria.


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