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Chocolate Gingerbread Biscuits

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  • Makes: 12
  • Ready in: none
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Chocolate Gingerbread Biscuits

Try these simple biscuits, perfect for edible gifts for Christmas... wrap them in cellophane and box up with ribbon - the kids will love to help too!


  • 125g (5oz) margarine
  • 100g (3½oz) dark soft brown sugar
  • 4tbsp Carnation Condensed Milk Light
  • 300g (10½oz) plain flour
  • 25g (1oz) cocoa powder
  • 1tsp bicarbonate of soda
  • 3tsp ground ginger
  • 1tsp mixed spice (optional)

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  • Preheat the oven to 180°C, 350°F, Gas Mark 4.
  • Melt the margarine, brown sugar and condensed milk together. Remove from the heat and allow to cool for 5 minutes.
  • Sieve together the remaining dry ingredients in a bowl, then add the syrupy mixture.
  • Bring the dough together with a spoon first, then kneed gently with clean hands.
  • Roll out the dough on a floured surface to the thickness of a pound coin (or thicker if you like).
  • Cut shapes out. Gently re-knead and roll the remaining dough to make about 10-12 biscuits (it makes less if the dough is thicker).
  • Bake for 10-15 minutes on parchment lined baking sheets.
  • Cool the biscuits on a rack. Decorate as desired.

Phil's Tips

Why not decorate with icing tubes or follow the icing sugar pack instructions. Stick Rowntrees Randoms onto the biscuits with icing and allow to dry before wrapping in celophane and hanging on the tree. Store in an airtight container for up to 2 weeks.

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