Festive Bakes

It’s almost Christmas 😀 We don’t celebrate Christmas but still love this time of year. The snow (When we have some), classic movies, chocolates and family get togethers. My all time favourite Christmas movie has to be ‘The Santa Clause’ and favourite chocolate Ferrero Rocher.

We also love doing Secret Santa. Looking forward to our Secret Santa lunch in a couple of weeks, I can’t wait to see what everyone got 😀 Do you have any Christmas traditions?

Festive bakes are all over the baking blog world right now. All of these awesome recipes got me inspired so I decided to give Gingerbread Biscuits a try. I had a look at a few recipes before I settled on this one. I wanted something that wasn’t heavy on spices, wouldn’t spread when baking and most importantly didn’t require chilling (Ain’t nobody got time for that 🙅)

This recipe makes both chewy and crunchy biscuits which can be left as is or decorated with royal icing. I decided to dust my biscuits with icing sugar to give it a snowy look Oh yeah I used my Star shaped cookie cutters but you can use whatever you want.

BISCUIT DOUGH –  you will need:

  • 375g Plain Flour
  • 1tsp Bicarbonate of Soda
  • 3 teaspoons Ground Cinnamon
  • 120g Unsalted Butter (Cold and cut into cubes)
  • 175g Light Brown Sugar
  • 5 tablespoons Golden Syrup
  • 1 Large Egg (Room Temperature)

To Decorate You Will Need: Icing sugar (To Dust)


  • 1 Large Bowls
  • 1 Medium Bowl
  • Spatula/Wooden spoon
  • Sieve
  • Whisk
  • Electric Whisk (Or you can go old school and use your arm muscles)
  • Food Processor (Blender)
  • Measuring Scale (Very important!)
  • Measuring spoons
  • Rolling Pin
  • Baking Tray
  • Baking Parchment (AKA Grease Proof Paper)
  • Cooling Rack
  • Cookie Cutter (Any shape)


Before you get started with your mix it’s always a good idea to prepare your equipment.

  • Preheat your oven to gas mark 4 (or 180C or 350f)
  • Line your baking trays with baking parchment and set aside.
    • For this recipe I used 3 baking trays and baked 2 trays at a time with the 3rd ready to go.
    • The best thing about baking parchment is that it is reusable so you won’t need to take out more for every batch of biscuit.


Part 1

  • Sieve the flour into the first (Medium) bowl
  • Add in the bicarbonate of soda and cinnamon and set aside for now
  • Take your butter out of the fridge (You need cold butter for this) and cut into cubes
  • Now add the dry ingredients you put aside (Flour mix) and the cubed butter into a food processor and mix until it looks like breadcrumbs.
  • Place this mix into your second (Large) bowl and use your fingers to rub the mixer. Basically you want to make sure all the butter has been mixed in well

Part 2

  • Sieve the sugar into your mix and use a whisk to combine everything
    • This will be a little hard due to the texture of the mix so do it slowly
  • Now add the egg and golden syrup
    • Omg! Golden syrup is sooo sticky it took me ages to get it of the spoon and into the bowl. Take your time with this and don’t loose your cool
    • Now it’s time to take out your Electric Whisk or if you’re brave use your arm muscles
  • Beat the mixture until it becomes a smooth dough
    • The best thing about this dough is you can start rolling and baking right away, you don’t need to chill before hand 😀

Part 3

  • Lightly dust your workspace with flour so the dough doesn’t stick when you roll it out
    • Its also a good idea to dust your rolling pin with flour for the same reason
  • Roll out your dough about 1/2cm thick (Yes you can use a ruler if you want xD) and cut out your shapes (I used Star shaped cutter)
    • Place all cut out stars onto your baking trays until filled
    • I managed to make a total of 46 Large Stars and 7 Mini Stars
    • This dough is pretty smooth so you can keep rolling and cutting till you run out
  • Bake your biscuits for 10 minutes and then leave on your wire rack to fully cool down.
    • 10 minutes means 10 minutes!!! Biscuits continue to cook once they are out of the oven (Baking Science..) so if you think oh these look undercooked and leave for longer they will become super hard once out and cooled. So please set your timer for 10 minutes and take out right away. Trust me 😊
    • My oven tends to bake faster on the top shelf and as I mentioned I baked two trays at a time. So to make sure both trays got an even bake I swapped them at the 5 minute mark. Something to note for your oven.
  • Now decorate as you please and enjoy with a cup of tea ☕

Hope you found this recipe and notes easy to follow. This was my first time making Gingerbread Biscuits so I enjoyed making these also my kitchen smelled amazing when they were baking. They turned out super yummy and I am looking forward to sharing these with my friends and family.

As always leave any questions or comments below and if you do bake these then please take a picture and tag #JMABakes so we can see


1 Comment

  1. January 2, 2017 / 12:44 am

    Hi, I log on to your blogs on a regular basis.
    Your writing style is witty, keep it up!

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