Recipes Cookies & Biscuit Recipes Gingerbread Biscuits Gingerbread Dough Back to Gingerbread Biscuits Gingerbread Dough Total Time 15m Serves 12 Skill Level Easy 7 Reviews 4 star rating Share This straightforward recipe for gingerbread dough can be made ahead of time and placed in the freezer until you are ready to make some gingerbread men. Method Place the butter and muscovado sugar in a medium saucepan and heat gently until the butter has melted and the sugar dissolved. Stir until the mixture blends together, but do not boil. 100g Unsalted Butter (Softened) 50g Billington's Unrefined Light Muscovado Sugar Take the saucepan off the heat and sieve in the flour, bicarbonate of soda and ginger and beat the mixture together, then add the golden syrup and beat until smooth. 225g Plain White Flour ½ tsp Bicarbonate of Soda 5 tbsp Golden Syrup 2 tsp Ginger (Ground) Turn the mixture out onto some cling film and pat into a flat ball, wrap tightly and chill for 30 minutes then place in the freezer until you are ready to use it. Top Tip: How to Store Biscuit Dough How to Store Biscuit Dough You can keep unbaked biscuit/cookie dough in your fridge for up to 3 days before baking or freeze for a month. Tightly wrap the dough in clingfilm when storing in these conditions. When it’s time to make your gingerbread biscuits remove the dough from the freezer and leave to defrost for 3-4 hours until it is soft enough to roll out. You can use this dough in any of our gingerbread recipes. Let's Bake The easiest way to follow a recipe Child Friendly Christmas Christmas Leftovers Coffee Shop Bakes Homemade Gifts Quick and Easy Reviews 18 December 2020 2 star rating good but it dose not tell you evrey think that's why i'm giving it a 3 bye 15 December 2020 4 star rating Really lovely recipe and nice and easy and quick will definitely be making them again as my first batch got eaten rather quickly 09 December 2020 2 star rating How long and what heat to bake them?________________________________________________Hello,You can use this gingerbread dough in any of our gingerbread recipes.https://www.bakingmad.com/search-results?searchtext=gingerbreadHappy Baking! 03 October 2020 5 star rating gooooooooooooood 01 May 2020 5 star rating Very easy and quick to make !Tastes great too ! 19 April 2020 3 star rating They were very greasy and the instructions were not clear (how to cook them) but enough ranting they because they tasted jolly good 15 August 2017 4 star rating Made this recipe today, with my granddaughter, with a slight difference I Only had wholemeal plain flour, and dark musavado sugar, I have to say they came out really well, both grandchildren gave rave results, even my husband enjoyed them, ( couldn't quite work out what a flat ball is )Will be making them again. Leave Your Thoughts Your Rating 5 stars4 stars3 stars2 stars1 star Email Your Review Ingredients Metric 100g Unsalted Butter (Softened) 50g Billington's Unrefined Light Muscovado Sugar The unique warm honey colour and creamy fudge flavour, which is incomparable to refined light brown sugar makes it the finest light brown sugar in the world. Its rich depth of flavour means it a superior substitute in any recipe calling for brown sugar. This versatile sugar is perfect for chewy cookies, gingerbread, biscuits and a huge variety of savoury dishes too. Why do we recommend Billington's? Billington’s unrefined sugars are produced at source, with the aim of locking in, rather than refining out, the natural molasses of the sugar cane. It is this difference that gives Billington’s its unique richness, aroma, depth of flavour and natural colour that we love. 5 tbsp Golden Syrup 225g Plain White Flour ½ tsp Bicarbonate of Soda 2 tsp Ginger (Ground)