Gingerbread biscuits

Gingerbread biscuits





  • 125 g butter, cut into cubes
  • 1/2 cup caster sugar
  • 1/2 tsp ground ginger
  • 2 1/2 tsp ground cinnamon
  • 1/4 cup Sweetened Condensed Milk
  • 1 egg
  • 2 1/2 cups plain flour
  • 1 tsp baking powder


  • 2 tbsp Sweetened Condensed Milk
  • 3/4 cup icing sugar
  • 1 tbsp water


  • 100g Smarties
  • 1/4 cup Dark Choc bits
  • silver cachous


Preheat oven to 180C. Line 2 oven trays with baking paper.

Beat butter and sugar together until light and creamy. Add spices, Sweetened Condensed Milk and egg and mix well.

Sift flour and baking powder, and stir into mixture. Mix until mixture forms a ball, wrap in plastic wrap, and refrigerate 10-15 minutes.

Cut dough in half and roll out between sheets of baking paper to 5mm thick. Cut out gingerbread men or other shapes using cutter. Repeat with remaining dough.

Place biscuits on oven trays and bake in batches 12-15 minutes until golden. Cool 5 minutes on tray before cooling on a wire rack.

To make the icing, mix Sweetened Condensed Milk, icing sugar and water. Spread over biscuits.

Decorate biscuits using Smarties for buttons, Dark Choc Bits for the mouth and silver cachous for eyes.

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