Christmas Gingerbread Biscuits

Christmas Gingerbread

Buckingham Palace's Pastry Chefs share their recipe for these festive Christmas cookies.

The Royal Pastry Chefs at Buckingham Palace create thousands of sweet treats and canapés for the receptions hosted at the Palace throughout the year – but Christmas time is especially busy., the official website of the British Royal Family, shared this favourite recipe for Christmas Gingerbread Biscuits.

Top tip: It's best if you make the dough the night before to allow it to rest. You can also roll out the dough, cut the shapes, and put them in a freezer for an hour. This ensures they keep their shape nicely.

After you decorate your biscuits and the icing is completely dry, you can loop a ribbon through the biscuits and then hang them on your Christmas Tree as decorations.

Christmas Gingerbread Biscuits


  • 200 Grams Self-Raising Flour
  • 1 teaspoon of Ground Ginger
  • 1 teaspoon of Mixed Spice
  • 100 Grams Unsalted Butter
  • 75 Grams of Dark Brown soft Sugar
  • 25 Grams Granulated Sugar for dusting
  • 45 Grams Milk
  • Icing to decorate


  • Sift together the flour and spices, add the diced butter and crumb together with your fingertips.
  • Add the milk to form a paste. Wrap in film and allow to rest for minimum 2 hours (best left over night)
  • Preheat the oven to 180 degrees c
  • Roll out to approximately 3mm (but depends on the size of the cookie you wish to make), cut shapes out, and lay on to greaseproof paper or silicon mat sprinkle with a little granulated sugar before baking at 180 degrees until set.
  • Allow to cool fully on a cooling rack before icing with your choice of design.