Gingerbread biscuits | TopLay


Group 526

Serves 12

Group 524

Difficulty: Intermediate

Group 525

Prep time: 2 hours

2 TopLay eggs
1/2 cup brown sugar
3 cups cake flour
125 g salted butter
1/3 cup golden syrup
1 tsp bicarbonate of soda
2 tbs ginger powder
2 tsp cinnamon
1 tsp mixed spice


Gingerbread biscuits | TopLay
  1. Preheat the oven to 160°C.
  2. Cream the butter and sugar until light and creamy.
  3. Add the rest of the ingredients and combine until it forms a smooth dough.
  4. Roll out the dough on a floured surface and cut out your gingerbread cookies with your desired cookie cutter.
  5. Place the dough in the fridge to chill for an hour.
  6. Once chilled, place the cookies on a greased baking tray and bake for 12-15min at 160°C or until cooked.
  7. Allow the cookies to cool on the tray before moving them to a cooling rack. They will harden as they cool.
  8. Once cool, decorate with icing and candy of your choosing.