Mary Berry Gingerbread Biscuits Recipe

Mary Berry Gingerbread Biscuits are warm, spiced, and wonderfully crisp treats that bring instant comfort to any kitchen. With their golden colour, classic ginger flavour, and irresistible aroma, these biscuits are perfect for Christmas, baking with kids, or enjoying with a cup of tea. The recipe is simple, requires basic ingredients, and delivers consistent results—making it ideal for both beginners and seasoned bakers.

What are Mary Berry Gingerbread Biscuits?

Mary Berry Gingerbread Biscuits are traditional spiced biscuits made with flour, butter, golden syrup, sugar, baking soda, and warm spices like ginger and cinnamon. They bake into crisp, golden biscuits that hold their shape beautifully—perfect for decorating or gifting.

Why This Recipe Is Worth Trying

• Beautifully spiced – Warm ginger and cinnamon create a festive aroma.
• Perfect for shaping – The dough holds cutters well without spreading.
• Simple method – Easy steps suitable for adults and kids.
• Ideal for decorating – Works well with icing, sprinkles, or chocolate.
• Perfect for gifting – Stays crisp and keeps its flavour for days.

Essential Ingredients to Make Mary Berry Gingerbread Biscuits

• 350g plain flour
• 1 teaspoon bicarbonate of soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 175g unsalted butter
• 150g soft light brown sugar
• 4 tablespoons golden syrup
• 1 egg (optional for richer dough)

Handy Kitchen Tools for Best Results

• Baking sheets – Provide even baking and prevent burning.
• Rolling pin – Helps roll dough to the perfect thickness.
• Cookie cutters – For festive or classic biscuit shapes.
• Mixing bowls – Useful for combining wet and dry ingredients separately.
• Cooling rack – Ensures biscuits cool evenly and stay crisp.

Step-by-Step Guide to Making Mary Berry Gingerbread Biscuits

Step 1 — Prepare the dry ingredients

Mix flour, bicarbonate of soda, ginger, and cinnamon in a large bowl.

Step 2 — Rub in the butter

Add cold butter cubes and rub into the dry mixture until it resembles breadcrumbs.

Step 3 — Add sugar and syrup

Stir in the brown sugar, then add golden syrup (and egg if using). Mix to form a smooth, firm dough.

Step 4 — Chill the dough

Wrap the dough and chill for 20–30 minutes to make rolling easier.

Step 5 — Roll out and cut shapes

Roll the chilled dough to about 5mm thickness. Use cutters to create shapes and place them on lined baking trays.

Step 6 — Bake the biscuits

Bake at 180°C (160°C fan) for 10–12 minutes, or until golden and slightly crisp at the edges.

Step 7 — Cool and decorate

Allow biscuits to cool fully before adding icing or decorations.

What I Got Wrong (And How I Fixed It)

• Biscuits spreading too much – Chilling the dough prevented spreading.
• Overbaking – Made biscuits too hard; reducing bake time kept them crisp yet tender.
• Uneven browning – Rotating the tray helped even heat distribution.
• Cracking dough – Adding a little extra syrup fixed dryness.

Healthier Version of Mary Berry Gingerbread Biscuits

• Replace part of the sugar with coconut sugar for lower sweetness.
• Swap half the flour with wholemeal flour for extra fibre.
• Reduce the butter slightly and add a spoonful of milk to loosen the dough.
• Use maple syrup instead of golden syrup for a lighter flavour.
• Add finely grated apple for natural moisture.

Ingredient Substitutions for Mary Berry Gingerbread Biscuits

• Replace golden syrup with honey or dark treacle for a richer flavour.
• Use soft margarine instead of butter for a softer biscuit.
• Swap cinnamon with mixed spice for a festive touch.
• Reduce the ginger for a milder flavour or add extra for a strong kick.
• Add orange zest for a bright, citrus twist.

Pairing Ideas: What to Serve With Mary Berry Gingerbread Biscuits

• Hot chocolate – Perfect for a cosy evening treat.
• Vanilla ice cream – Creates a warm-and-cold contrast.
• Spiced chai tea – Matches the flavour profile beautifully.
• Simple icing glaze – Enhances sweetness without overpowering spice.
• Fresh fruit – Adds balance to the sweet ginger notes.

Expert Tips to Make Perfect Gingerbread Biscuits

• Chill the dough – Essential for clean shapes and crisp edges.
• Roll evenly – Ensures all biscuits cook at the same rate.
• Use cold butter – Helps create the perfect dough texture.
• Let biscuits cool fully – They crisp up as they cool.
• Dust cutters lightly with flour – Stops dough from sticking.
• Use baking parchment – Prevents burning on the bottom.
• Avoid overmixing – Keeps the biscuits tender and prevents toughness.

Creative Ways to Customize Mary Berry Gingerbread Biscuits

• Add chocolate chips to the dough for a sweet twist.
• Dip half the biscuit in dark chocolate for a bakery-style look.
• Decorate with royal icing for festive cookies.
• Add chopped nuts for crunch and depth.
• Create gingerbread sandwich cookies with buttercream or chocolate.
• Add cardamom for a warm, fragrant flavour variation.

Storing Mary Berry Gingerbread Biscuits the Right Way

• Store in an airtight container to keep biscuits crisp.
• Keep at room temperature for up to 1 week.
• Freeze unbaked dough for up to 2 months.
• Freeze baked biscuits and defrost at room temperature when needed.

How to Reheat Mary Berry Gingerbread Biscuits (If Needed)

• Warm in the oven at 140°C for 3–4 minutes to refresh crispness.
• Avoid microwaving as it softens the biscuits.
• Re-crisp stale biscuits by reheating on a baking tray briefly.

Nutritional Breakdown (per biscuit)

• Calories: ~110
• Protein: 1.5g
• Carbohydrates: 17g
• Fat: 4g
• Fibre: 0.5g
• Sugar: 9g

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FAQs

How do I stop gingerbread biscuit dough from cracking while rolling?

Cracking happens when the dough is too cold or slightly dry. Let it rest at room temperature for a few minutes and add a tiny splash of syrup or milk to bring it back together smoothly.

Why do my gingerbread biscuits spread too much during baking?

Biscuits spread when the dough is too warm or the butter is over-softened. Chilling the dough for at least 20–30 minutes before rolling and cutting helps the biscuits hold their shape.

How thick should gingerbread biscuit dough be rolled?

For Mary Berry–style gingerbread, rolling the dough to about 5mm thickness ensures biscuits bake evenly—crisp at the edges and slightly softer in the centre.

How do I keep gingerbread biscuits crisp after baking?

Allow them to cool fully on a rack and store them in an airtight tin. If they lose crispness, place them in a low oven for 3–4 minutes to refresh the texture.

Wrapping It Up

Mary Berry Gingerbread Biscuits are festive, flavourful, and simple to prepare—perfect for cosy evenings, gifting, or holiday baking sessions. Their warm spices, crisp texture, and beautiful golden colour make them a timeless favourite for all ages.

Other Popular Mary Berry Recipes

• Mary Berry Frangipane Mince Pies
• Mary Berry Tarte Tatin
• Mary Berry Pear Tarte Tatin
• Mary Berry Boeuf Bourguignon