Classic ginger biscuits with a seasonal finish. One for the kids.

  • Serves: 12 people
  • Prep time: 15 minutes
  • Cooking time: 10 minutes
    • American

    Gingerbread Easter Egg Sprinkle Biscuits

    Recipe Information

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    100g Demerara Sugar

    100g Golden Syrup

    70g Unsalted Butter

    250g Plain Flour

    2 tsp Bicarbonate of Soda

    1 tsp Ground Ginger

    ½ tsp Ground Cinnamon

    75g Icing Sugar

    3 tsp Water

    Food Colouring



    Pre-heat the oven to 170°C/Gas Mark 3.

    In a small pan, melt the butter, demerara sugar and syrup until smooth.

    Sift the flour, bicarbonate of soda, ginger and cinnamon into a bowl.

    Combine with melted ingredients into a stiff dough.

    Wrap the dough in cling film and leave in the fridge for 30 minutes.

    When cooled, roll out on a floured surface until ½ cm thick.

    Cut out 12 egg shapes. Place on lined baking trays. Bake for 8-10 minutes until light golden brown. Allow to cool on a baking tray.

    In the meantime, mix the icing sugar with 3 tsp water until thick enough to coat the back of a spoon (if it’s too thick, add a drop of water at a time) and split the icing between 2 bowls.

    Add different food colouring to both.

    Decorate the cooled biscuits with the icing and sprinkles.