gingerbread dough
gingerbread dough

Dark gingerbread dough recipe


October 26, 2016

A stronger, spicier dough and visually darker because of the use of dark molasses.

  • Prep: 1 hr 25 mins
  • Cook: 5 mins
  • Yields: 1kg


80 g dark molasses/ black treacle

60 g light molasses/ golden syrup or honey

200 g soft dark brown sugar

200 g unsalted butter

zest of ½ unwaxed orange

4 tsp ground ginger

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1 tsp bicarbonate of soda

500 g plain flour

1 tsp plain flour

1 tsp salt

1 lightly beaten medium free-range egg


1Pour the dark and light molasses into a large saucepan with the sugar, butter, zest and spices and melt over a low/medium heat, stirring frequently until the sugar has dissolved.

2Increase the heat to bring the mixture to boiling point. Remove from the heat and beat in the bicarbonate of soda. The mixture will froth up at this point as the bicarbonate reacts – mix briefly until combined, then leave to cool for 15 minutes.

3Sift the flour and salt, then fold into the mixture in batches, using a wooden spoon or a stand mixer. Beat in the egg using a wooden spoon or stand mixer, until just combined. Do not overwork the mixture, or the biscuits will spread during baking.

4The dough will be very sticky to begin with, but do not add any flour. Scrape out of the bowl onto a clean surface and knead together until just smooth. Wrap in cling film and chill in the fridge for 1 hour.


If using honey in either recipe then be aware that it can cause your dough to spread a little when baked.


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