Gingerbread biscuits

Is there anything better than the smell of freshly-baked gingerbread biscuits? Only eating them! Gingerbread biscuits can be hard or soft, with or without icing, almost any shape, or as entire houses. You decide what you want.

Below you will find the recipe for Gingerbread lights, Christmas gingerbread biscuits, Gingerbread biscotti, Gingerbread cookies, Teddybear gingerbread biscuits, Crispy gingerbread biscuits, Soft gingerbread cake, Gingerbread whirls, Iced gingerbread house, Gingerbread box, Gingerbread grissini and Gingerbread cake in a roasting pan.


Gingerbread lights

Gingerbread lights

2,5-3 hours + refrigerate overnight
Ingredients

Gingerbread dough
200 g butter
200 g Dansukker Granulated Sugar
280 g Dansukker Light Syrup
1 egg
1 1/2 tsp bicarbonate
2 tsp ground cloves
1 tsp ground ginger
1 tsp ground cinnamon
Approx. 480 g plain flour

Assembly
270 g melted Dansukker Granulated Sugar

Icing for decoration
1 egg white
2 ml vinegar
240 g Dansukker Icing Sugar


Melt the butter together with the sugar and syrup. Stir until the mixture cools down. Add the egg.

Dissolve the bicarbonate in a little water and mix in the spices.

Add the flour and work into a dough. Leave to rest overnight.

Set the oven to 175 °C. Remove the dough from the fridge a little while before rolling out.

Roll out the dough until about 3 mm thick on a baking parchment. Cut out to the desired shape and remove any superfluous dough.
Download template for lantern »
Download template for little house »

Bake in the centre of the oven for 5-7 minutes. If necessary, straighten the edges and allow to cool.

Melt the sugar in a saucepan on the hob and assemble the lights/small houses. Take care as it is easy to burn yourself. Leave to set.

Meanwhile make the icing for the decoration. Using an electric whisk beat all the ingredients into a thick mixture. Pour into a piping bag and decorate.

The recipe was made by

Dansukker

Christmas gingerbread biscuits

Christmas gingerbread biscuits

Makes 150
Ingredients

280 ml Dansukker Light Syrup
225 g Dansukker Granulated Sugar
200 g butter or margarine
1 large egg
2 tsp ground cloves
1 tsp ground ginger
1 tsp ground cinnamon
About 480 g plain flour
1 1/2 tsp bicarbonate of soda

For the icing
240 g Dansukker Icing Sugar or Dansukker Icing Sugar with Chocolate Taste
1 egg white
2 ml (half a small teaspoon) vinegar essence


Have fun with your kids baking lovely biscuits which you can decorate your Christmas tree with! To create different shapes, use various cutters, printable templates available for download here or your own paper templates. After you finish your gingerbread men and women, stars and hearts - or any other shapes that take your fancy - get ready for the bit that is the most fun: getting your children to decorate the biscuits!

Melt the butter, sugar and syrup. Stir until the mixture cools down. Add the egg.

Dissolve the bicarbonate of soda in a little water and mix in the spices. Add the flour. Form into a dough and leave overnight.

Roll out the dough and cut out various shapes. Bake at 200 °C for about 8 minutes.

The icing
Using an electric whisk, beat all the ingredients into a stiff mixture. Spoon into a plastic bag and pipe patterns onto the gingerbread biscuits.

The recipe was made by

Dansukker

Gingerbread biscotti

Gingerbread biscotti

Makes around 40
Ingredients

100 ml cooking oil
120 g Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar
3 eggs
70 g Dansukker Muscovado Syrup
420 g plain flour
1 tbsp baking powder
2 tsp ground ginger
3/4 tbsp ground cinnamon
1 tsp ground cloves
1/4 tsp ground nutmeg
Or 4 tbsp gingerbread spice


Preheat the oven to 175 °C.

Combine the oil, sugar, eggs and syrup in a large bowl.

Mix together the flour, baking powder, ginger, cinnamon, cloves and nutmeg in another bowl.

Combine all the dry ingredients and stir into the egg mixture.

Divide the dough into two and shape each half into a roll. Place the rolls on a baking tray lined with baking parchment and flatten out the doughs a little.

Bake in the oven for 20 minutes. Remove from the oven and leave aside to cool for about 10 min.

Cut the dough diagonally into 2 cm thick slices. Return them onto the baking tray and bake for another 5-7 minutes on each side. Switch the oven off and allow the biscotti to dry for 2 hours in the residual heat.

The recipe was made by

Dansukker

Gingerbread cookies

Gingerbread cookies

makes about 25
Ingredients

125 g butter or margarine, softened
150 ml Dansukker Brown Sugar
100 ml Dansukker Dark Muscovado Sugar
1 egg
350 ml plain flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tbsp gingerbread spices
150 ml raisins
100 ml milk chocolate, finely chopped
100 ml chopped or slivered almonds


Whisk the butter or margarine and both types of sugar. Add the egg. Combine the remaining ingredients and work into the mixture. Shape the dough into balls and place on parchment-lined baking sheets. Sprinkle with a little chopped or slivered almonds if desired. Bake in the centre of the oven at 175 °C for approx. 12 minutes. Leave to cool on a wire rack. Store in a dry place.

The recipe was made by

Dansukker

Teddybear gingerbread biscuits

Teddybear gingerbread biscuits

makes about 30
Ingredients

150 ml coffee cream
400 ml Dansukker Brown Sugar
150 ml Dansukker Organic Light Syrup
1 tsp ground ginger
1 tsp ground cinnamon
2 1/2 tsp bicarbonate of soda
1 tbsp water
1.1 L plain flour


Combine the cream, sugar, syrup and spices. Dissolve the bicarbonate of soda in the water and fold into the mixture. Work the flour into the dough and knead until smooth. Leave the dough to rest overnight.

Divide the dough into four pieces. Each piece of dough should provide 10 larger bits for the body, 10 slightly smaller bits for the head, a total of 40 pieces for the arms and legs and 20 small bits for the eyes. Shape the arms and legs into sticks and roll the other pieces into balls. Assemble the teddybears and place on parchment-lined baking sheets. Bake in the centre of the oven at 200 °C for approx. 15 minutes. Press a cocktail stick into each bear as soon as you take them out of the oven. Leave to cool on a wire rack. Garnish with white icing.

Dough can also be baked into ordinary round sandwich-style gingerbread biscuits.

The recipe was made by

Dansukker

Crispy gingerbread biscuits

Crispy gingerbread biscuits

About 200 small biscuits
Ingredients

300 g butter or margarine
375 g Dansukker granulated sugar
100 ml Dansukker Light Syrup
200 ml water
5 g ground ginger
13 g ground cinnamon
3 g ground cloves
15 g bicarbonate of soda
About 800 g plain flour


Melt the butter, sugar and syrup in a saucepan. Add the water, spices and the flour mixed with the bicarbonate of soda. Knead the dough on a floured surface until smooth. Put the dough in an airtight plastic container or wrap it tightly in plastic wrap and refrigerate it overnight. Roll out the dough on a floured surface and cut out shapes with cookie cutters. Bake in the centre of the oven at 200 °C for approx. 6 minutes.

For lighter textured biscuits, beat the butter and sugar until fluffy instead of melting them.

The recipe was made by

Dansukker

Soft gingerbread cake

Soft gingerbread cake

Ingredients

100 g butter or margarine, softened
250 ml Dansukker Brown Sugar
2 eggs
150 ml sour cream
100 ml lingonberry jam
300 ml plain flour
1 tbsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
1 ml allspice
1 tsp bicarbonate of soda


Stir the margarine or butter and sugar until fluffy. Add the eggs one at a time. Mix in the cream and jam. Mix the flour with the spices and bicarbonate of soda and fold into the mixture. Pour the mixture into a greased, floured baking tin, approx. 2 litres. Bake the cake in the lower part of the oven at 175 °C for approx. 55 minutes. Leave to cool. Serve with whipped cream and lingonberry jam if desired.

The recipe was made by

Dansukker

Gingerbread whirls

Gingerbread whirls

About 50
Ingredients

1/6 of the gingerbread dough, see recipe for gingerbread

Almond filling
200 g shelled, ground almonds
200 g Dansukker Icing Sugar
1 egg white


Roll the gingerbread dough out into a thin rectangle. Mix the ground almonds with the icing sugar and egg white. Spread the mixture over the gingerbread dough and roll it up. Cut the roll into 1/2 cm slices and place them on a parchment-lined baking sheet. Bake in the centre of the oven at 200 °C for about 8 minutes. Leave to cool on a wire rack. Store in a cool, dry place.

The recipe was made by

Dansukker

Iced gingerbread house

Iced gingerbread house

Follow our recipe to make your own gingerbread house, beautifully decorated with icing.
Ingredients

240 g Dansukker Light Syrup
200 g Dansukker Granulated Sugar
200 g butter or margarine
1 large egg
2 tsp ground cloves
1 tsp ground ginger
1 tsp ground cinnamon
About 450 g plain flour
1 1/2 tsp bicarbonate of soda


Melt the butter, sugar and syrup. Stir until the mixture cools down. Add the egg. Dissolve the bicarbonate of soda in a little water and mix in the spices. Add the flour. Form into a dough and leave overnight.

Download the template for the gingerbread house here. Copy the template onto thick cardboard or strong plastic. Set the oven temperature to 175 °C.

Roll out the dough until approx. 3 mm thick on baking parchment. Place the template on the dough and cut out the various sections. Trim away any excess dough. It is easier to cut out windows after piping on icing to mark the windows.

Bake the larger sections in the oven for 10-15 minutes and the smaller sections for 5-7 minutes. Place the template on top of the baked sections and check that the sizes match. Cut the edges to straighten them, if necessary.

When all of the sections have cooled, stick them together using icing. Stick the house sections together, the roof sections together and the pipe sections together. When the icing on the various sections has set, place the roof on the house and then "cement" the pipe on top.

Icing for the gingerbread house
1 egg white
2 ml (half a small teaspoon) spirit vinegar
240 g Dansukker Icing Sugar

Using an electric whisk, beat all the ingredients into a thick mixture. Use the icing sugar to cement the joins and decorate the gingerbread house.

The recipe was made by

Dansukker

Gingerbread box

Gingerbread box

Ingredients

Pleasant present to give away. Fill with sweets, either home-made or bought, or with your favourite Christmas cakes such as gingerbread biscuits.

Use home-made or bought gingerbread dough.


Roll out the gingerbread dough to about 4 mm thickness. Using a circular cake tin as a template, cut out two circles and place on a baking sheet lined with baking parchment. Bake at 190 °C for about 10 minutes. Leave to cool.

Measure around the cake tin. Divide the measurement in two, and cut out two strips to make the desired height of the “sides” of the box. Place the strips on a parchment-lined baking sheet. Cut out a handle for the lid and place on the same baking sheet. Bake. Place the strips around the cake tin as soon as they come out of the oven. NB! They are very hot, so take care and use gloves.

Hold the strips in place around the tin until they have cooled. Join the seams in the strips with icing and leave to set. Using icing, attach the now round “side” to one of the round cake bases and leave to set. Using icing, attach the handle to the other round cake base. Decorate the box with icing. Fill the box.

The recipe was made by

Dansukker

Gingerbread grissini

Gingerbread grissini

makes about 30
Ingredients

25 g yeast for sweet dough
1 1/4 dl lukewarm water
1 dl Dansukker Brown Sugar
Pinch of salt
1 tbsp gingerbread spice
50 g butter or margarine, softened
5 dl plain flour


Crumble the yeast into a bowl. Add the water and stir until the yeast has dissolved. Add the sugar, salt, spices and butter or margarine. Work in the flour gradually until the dough comes away from the sides of the bowl. Cover with a tea towel and leave to rise for 40 minutes. Put the dough on a floured worktop and knead until smooth. Roll out the dough into a rectangle measuring about 20 x 50 cm. Cut the rectangle into strips about 1½ cm wide and twist them into spirals. Place them on a parchment-lined baking sheet. Bake in the centre of the oven at 175 °C for approx. 15 minutes. Now you have two choices! Either you can eat them freshly baked preferably with a cup of hot chocolate or, if you want a hard, dry grissini, you can lower the oven temperature to 100 °C and leave the sticks for a further two hours.

The recipe was made by

Dansukker

Gingerbread cake in a roasting pan

Gingerbread cake in a roasting pan

About 40 pieces
Ingredients

4 eggs
700 g Dansukker Brown Sugar Dry
600 ml buttermilk
5 g ginger
8 g ground cardamom
4 g ground cloves
13 g ground cinnamon
720 g plain flour
15 g bicarbonate of soda
200 g melted butter or margarine
200 g lingonberry jam or frozen lingonberries

Topping
400 g natural Philadelphia cream cheese, light if preferred
240 g Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar
Frozen lingonberries (optional)


Beat the eggs and sugar until fluffy. Add the buttermilk. Mix together the dry ingredients and fold into the mixture. Stir in the butter and lingonberry jam. Pour the mixture onto a baking tray lined with greased and lightly breadcrumbed greaseproof paper. Bake in the centre of the oven at 175 °C for approx. 25 minutes. Turn the cake out onto a sheet of baking parchment and leave to cool.

Mix together the cream cheese, icing sugar and vanilla sugar and spread the mixture over the cake. Sprinkle the cake with lingonberries and cut into squares.

The recipe was made by

Dansukker