Gingerbread dough recipe
Gingerbread dough recipe

Light gingerbread dough recipe


October 26, 2016

This is a mild and sweet, light dough that is very versatile.

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


140 g light/molasses/golden syrup or honey

200 g soft light brown sugar

200 g unsalted butter

zest of 1 unwaxed lemon

4 tsp ground ginger

2 tsp ground cinnamon

1/2 tbsp ground nutmeg

1/4 tsp ground cloves

1 tsp bicarbonate of soda

500 g plain flour

1 tsp salt

1 lightly beaten medium free-range egg


1Pour the 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 a 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.


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