FREE BIG BATCH RECIPE
Gingerbread biscuits (cookies) are delicious all year, but often we think of them as Christmas fare. This classic recipe for Simple Gingerbread Christmas Biscuits is a Big Batch quantity, making around 60 standard biscuits. The final number will vary depending on the size of the shapes in your cookie cutter collection.
You can also freeze this dough – instructions in the recipe – and make small batches afresh and any time you need a gingerbread fix (or a quick gift for festive visitors!).
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Big Batch Gingerbread Christmas Biscuits
- Large mixing bowl
- Cling wrap
- Rolling Pin
- Christmas shape cookie cutters
- 2 baking/cookie trays
- baking paper
- 2 wire cooling racks
- 6 cups of plain flour
- 1 cup brown sugar
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- ¼ tsp ground cloves
- 1 tspn salt
- 2 tsp baking powder
- 1½ cups golden syrup
- ½ cup warm water
Make the dough
- Mix together the flour, sugar, cinnamon, salt, nutmeg and cloves.
- Whisk the baking powder in the warm water until dissolved.
- Slowly add in the golden syrup and baking powder water to dry ingredients and mix well.
- Roll dough into one or two balls and cover with cling wrap. Chill in the fridge for AT LEAST 3 hours.
Optional: freezing instructions
- Roll the dough into several 'logs' and wrap tightly in plastic wrap, then freeze. Thaw overnight in the refrigerator, then roll out, cut into shapes, and bake.
Bake the biscuits
- Preheat oven to 180C and line two baking trays with baking paper.
- Sprinkle benchtop with flour and flour the rolling pin. Take a section of the gingerbread dough out of the fridge and roll to 1cm thick.
- Use cookie cutters to cut into shapes. Add leftover dough to the next batch for rolling.
- Bake for 7-10 minutes or until gingerbread people look lightly golden.
- Continue to roll, cut, and bake in batches until all done. Keep timers set so you don't lose track.
- Cool on wire racks. Store in an airtight container until needed – humidity is the enemy of gingerbread!