Gingerbread Biscuits

Ready for a showstopper table topper, this Christmas we used the Avanti Star tree cutters and made this amazing treat! You can find them here.

Gingerbread Biscuits

Serving Size:
Easy – Medium


  • 125g unsalted butter
  • ½ cup firmly packed brown sugar
  • 1 egg yolk
  • 2 ½ tbsps golden syrup
  • 2 ½ cups plain flour
  • 1 tsp bicarbonate of soda
  • 4 tsp ground ginger
  • Royal icing
  • 2 eggwhites, lightly beaten
  • 3 cups pure icing sugar


  1. Combine the flour, ginger, brown sugar and butter in a food processor.
  2. Process until mixture resembles breadcrumbs.
  3. Add the golden syrup and egg yolk, then process until dough just comes together.
  4. Turn onto a lightly floured surface. Knead gently until smooth.
  5. Cut dough in half and wrap in plastic wrap. Refrigerate for at least 4 hours or until well chilled.
  6. Preheat oven to 180°C.
  7. Roll dough, 1 portion at a time, between 2 sheets baking paper until 5mm thick.
  8. Remove top layer baking paper.
  9. Using your chosen cutters, cut the gingerbread into shapes. Place gingerbread in a single layer on lined baking trays.
  10. Place gingerbread on trays. Bake, 2 trays at a time, for 15 minutes or until firm. Cool on trays.
  11. Make royal icing: Using an electric mixer, beat eggwhites until soft peaks form. Gradually add icing sugar, beating constantly until thick.
  12. Spoon the icing into a snap-lock bag. Trim 1 corner of bag and pipe icing to decorate as desired. Allow to dry. Spoon remaining icing into snap-lock bag.
  13. If decorating with lollies, pipe a little icing on the back of each lolly and attach to decorate. Dust with icing sugar.

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Published on: December 17, 2021

Filled Under: Featured, Recipes

Views: 4326

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