Gingerbread Biscuits

Delight the grandkids with our delicious gingerbread biscuits. Or you could even let them help you bake them – they’ll sure have fun cutting out the shapes with cookie cutters.

Makes: 36 biscuits

Time: Two and half hours


  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 cup molasses
  • 1 egg
  • 2 cups plain flour
  • 3/4 cup wholemeal flour



In an electric mixer, beat together the butter, brown sugar, ginger, baking soda, cinnamon, salt and cloves until well combined. Then beat in the molasses and egg. Next, add the flours, beating until just combined. Divide the biscuit dough in half. Cover and chill the dough for two to three hours.

While the dough is chilling, preheat the oven to 180°C. Line a baking tray with greaseproof paper.

Remove the dough from the fridge. On a floured surface, roll out each half of the dough separately, and then use a cookie cutter to cut out biscuit shapes.

Place the biscuit shapes onto the lined baking tray. Bake for six minutes, or until cooked through. Transfer biscuits to a wire rack and let them cool before enjoying. Store any leftovers for up to two weeks in an airtight container.