Organic Gingerbread Biscuits

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Contributed by: Karen Ward

Serves: Approximately 125 biscuits

Time: Prep: 2 hours Cook: 40-50 minutes

This classic and super delicious recipe is a must have for Christmas! Get baking - these are delicious all year round. They store well in the freezer too but better freshly baked
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3 cups organic unbleached white flour
3 tsp organic ground ginger
2 tsp organic ground cinnamon
1/2 tsp organic ground nutmeg
1/4 tsp organic ground cloves
1/4 tsp Himalayan rock salt, fine
3/4 tsp bi-carb soda
125g organic unsalted butter (room temperature)
1/2 cup organic rapadura sugar
1/2 cup organic molasses
1 free-range egg


  1. Mix together the flours, spices, salt & baking soda in a large bowl.
  2. In a separate large bowl, cream together the butter & rapadura until light and fluffy.
  3. Add the molasses and egg to this bowl, beat together until you have consistent colour and texture.
  4. Gradually add the dry ingredients to the wet, mixing well as you go.
  5. Once all the ingredients are blended together wrap it in cling film and refrigerate for at least 2 hours.
  6. Preheat oven to 170 degrees Celsius. Line 2-3 baking trays with baking paper.
  7. Lightly flour your rolling pin and surface for rolling out the dough. Roll out dough mixture until it is about 1/2cm thick, cut into desired shapes with cookie cutters and place on the baking trays.
  8. Bake in the oven for 7-10mins or until cooked. Do your best not to overcook them! Once the biscuits start to change to a lighter colour and firm slightly it is time to remove them from the oven.
  9. Place on a wire rack to cool completely before putting in an airtight container for storage.
  10. Depending on what shapes you make, you can decorate these with icing if you like or just eat as is.

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