Gingerbread Biscuits

These spiced biscuits are a wonderful treat alongside a cup of coffee. They do not require any fat, and make use of wholemeal flour, making them a healthier alternative to many traditional biscuits. You can make a lighter biscuit by substituting the treacle for honey. Also, you can easily make this recipe vegan, by substituting the milk with a dairy free alternative.


100g caster sugar

1 tsp ground ginger

1 tsp ground cinnamon

1 1/2 tsp bicarbonate of soda

1/4 tsp salt

5 tbsp treacle

½ tsp vanilla extract

75ml milk

250g wholemeal flour (plus 4 tbsp for rolling)


  1. Preheat the oven to 140’C
  2. Mix the sugar, ginger, cinnamon, bicarbonate of soda and salt
  3. Add the treacle, vanilla and milk, and mix well
  4. Add half of the flour, mix well, and then add the remaining flour until a stiff dough forms.
  5. Lightly flour a surface, and then roll a portion of the dough to 5mm thickness
  6. Cut the dough into shapes and then place on a parchment lined baking tray
  7. Bake the biscuits for 15-20 minutes and then allow to cool


The original recipe can be found here