Gingerbread Star Biscuits

Gingerbread Star Biscuits

These delicious gingerbread star biscuits make a fantastic snack or gift – easy to make with children too. These biscuits are mildly spiced although real spice lovers may like to double the ginger and cinnamon quantities for a zingy flavour.

Prep time: 10 mins Bake time: 8-10 mins Makes: 25-30 small biscuits
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  • 75g butter
  • 3 tbsp golden syrup
  • 50g muscovado sugar
  • 25g caster sugar
  • 200g Wessex Mill Plain White Flour
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp bicarbonate of soda
  • plus butter, for trays
  • plus flour, for dusting


  • 75g icing sugar
  • 2 tbsp orange juice


  • 1 x saucepan
  • 2 x mixing bowls
  • 1 or 2 baking trays
  • 1 x rolling pin
  • plus star or heart biscuit cutters


Gingerbread Biscuits

190°C, Fan 170°C, 375°F, Gas 5

  • Pre-heat the oven.

  • Rub butter around the inside of one or two baking trays.

  • Add the butter, golden syrup, muscovado sugar and caster sugar to a saucepan. Melt the ingredients together over a low heat on the hob.

  • When the mixture is fully melted remove from the heat and allow to cool for a couple of minutes.

  • Measure the flour, cinnamon, ginger and bicarbonate of soda into a bowl and stir to combine.

  • Tip the flour mixture into the saucepan and stir to make a dough.

  • Dust a rolling pin and the worktop with some flour.

  • Gather the dough into a smooth ball and put on the worktop, take care as it may still be warm to handle.

  • Gently roll out the dough until 7mm/¼” thick.

  • Press a star or heart shaped biscuit cutter into the gingerbread.

  • Lift the shapes onto the baking trays using a spatula to prevent breakages.

  • Gather the dough offcuts into a ball, roll out again and press out some more stars and hearts.

  • Bake until a light brown colour, about 8 – 10 minutes.

  • Allow to fully cool on a baking tray.


  • Mix the icing sugar with 1-2tbsp of orange juice to create a gloopy mix, not too wet and not too stiff.

  • Spread the icing onto the top of the biscuits with a knife or a spatula.

  • When the icing has set store gingerbread biscuits in a tin.

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