Ingredients
Method
- Sift flour, bicarbonate of soda, and all spices into a bowl. Rub in cold butter until fine breadcrumbs. Stir in brown sugar.
- Add beaten egg, treacle, and milk. Mix then bring together with hands into a firm dough. Flatten into a disc, wrap in cling film, and refrigerate for at least 30 minutes.
- Preheat oven to 180°C / 160°C fan / Gas 4. Line baking trays with parchment.
- Roll dough out on a lightly floured surface to exactly 5mm thickness. Cut into shapes. Place on trays 3cm apart. Make hanging holes now if needed.
- Bake for 10–12 minutes until just firm to the touch. Cool on tray for 10 minutes then transfer to a wire rack. Cool completely before decorating.
- For royal icing: whisk egg white and lemon juice. Gradually add icing sugar, beating until stiff and smooth. Divide and colour as desired. Pipe onto completely cooled biscuits. Leave to set for 2 hours.
Notes
Use black treacle for the deepest colour and most authentic gingerbread flavour.
Chill dough for at least 30 minutes — overnight gives better flavour and easier rolling.
Roll to exactly 5mm using wooden spoon handles as guides for even baking.
Take out when just firm — they crisp up fully as they cool on the tray.
Store in an airtight tin for up to 2 weeks — flavour improves after a few days.
Freeze undecorated biscuits for up to 3 months.
