About this recipe
- FLAVOUR: warming spices combined with that distinct cosy caramel flavour of Biscoff.
- TEXTURE: crunchy around the edges with a soft, chewy centre.
- EASE: quick, easy and ideal for making with little ones. The decoration can be as simple or as detailed as you like.
- PERFECT FOR: a fun, festive sweet treat. Also delicious dunked in a coffee or cup of tea.
How to make Biscoff gingerbread men
What I love about gingerbread is how simple and easy it is to make. It’s the perfect recipe to multitask with a Christmas movie on in the background; Love Actually or Elf are my go-to’s. You can find the full written recipe further down but first, let’s run through the main steps with photographs and a few tips:
- The first step is to make the gingerbread dough. I tested a few ways of mixing in the Biscoff spread and after several rounds of testing, I found that the best method is to cream the butter, sugar and Biscoff spread together first. Then the egg and golden syrup are added, followed by the flour, bicarb and spices. Everything is mixed into a dough, then wrapped in clingfilm and placed in the fridge to rest for 30 minutes.
- The dough is then rolled to roughly a £1 thickness. To avoid the dough sticking to your worktop and rolling pin, sandwich it between two sheets of greaseproof paper. Once rolled out, peel off the greaseproof paper.
- Cookie cutters are used to stamp out shapes; if you coat the edges in flour it will stop the cutters from sticking to the dough. I’ve been asked a few times where I got the baby gingerbread cutter, so here’s a link to the exact set I used.
- Move the shapes onto a lined baking tray, leaving space between each (an offset spatula is a really useful tool for this job). Then it’s back in the fridge for 20 minutes to chill the shapes before being baked for 6-10 minutes. The baking time will depend on how big your gingerbread men are.
- Once the biscuits have cooled completely, it’s time to decorate them. White icing and some cute festive sprinkles are all you need to bring your gingerbread people to life. Have fun and get creative with different designs and patterns.
- Possibly the easiest step of all… tuck in and enjoy!
- Once you’ve made the dough, you can wrap it in clingfilm and keep it in the fridge for up to 4 days or freeze it for up to 2 months.
- When rolling out the dough, sandwich it between greaseproof paper to stop it from sticking to your worktop and the rolling pin.
- Using an offset spatula will make it easier to peel the gingerbread shapes off the greaseproof paper and transfer them to the baking tray.
- Chill the gingerbread shapes for 20 minutes before baking to prevent them from spreading too much in the oven.
- Adjust the baking time depending on the size of the gingerbread shapes. Big-sized shapes = 10 minutes. Small-sized shapes = 6-8 minutes.
- For the decoration, either use a white icing pen like this one from Cake Decor, or mix icing sugar and water together and pipe the icing onto the biscuits.
Quick links to equipment
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Biscoff Gingerbread Men
For the Biscoff gingerbread dough
- 50 g Salted butter soft at room temperature
- 75 g Dark muscovado sugar
- 60 g Biscoff Spread
- 50 g Golden syrup
- 1 medium Egg at room temperature
- 200 g Plain flour
- 0.5 tsp Bicarbonate of soda
- 2 tsp Ground ginger
- 1 tsp Ground cinnamon
For the decoration
- White icing pen Like this one from Cake Decor or you can mix icing sugar and water together to make an icing
- Festive sprinkles
- Cream the butter, sugar and Biscoff spread together until smooth and combined.
- Mix in the egg and the golden syrup.
- Add the flour, bicarbonate of soda, ginger and cinnamon. Fold together using a wooden spoon to make a gingerbread dough. If the dough is a little wet and sticky, add another 10-20g.
- Wrap the dough in clingfilm and place in the fridge for 30 minutes to rest. Meanwhile, line a baking tray with greaseproof paper.
- Lay a sheet of greaseproof paper on a worktop and lightly dust with flour, then place the dough on top, followed by another sheet of greaseproof paper. Use a rolling pin to roll the dough to a £1 coin thickness.
- Peel back the greaseproof paper and stamp out shapes using cutters. Carefully transfer to the baking tray.
- Place in the fridge for 20 minutes to chill the gingerbread shapes. In the meantime, preheat your oven to 180°C fan / 160°C conventional.
- Bake for 6-10 minutes until golden and firm. Adjust the baking time depending on the size of your gingerbread shapes. The bigger the size, the longer they should be baked.
- Once cool, use the writing pen and sprinkles to decorate the gingerbread. Have fun!
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