Latvian gingerbread biscuits

Enjoy a traditional Christmas treat with Martin Blunos's recipe for fragrant, home-made gingerbread biscuits
By Martin Blunos
Latvian gingerbread biscuits
  • Rating:
  • Serves: 25-30 biscuits
  • Cook Time: 12 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 450 g plain flour
  • 1 tsp baking powder
  • 2 tsp ground ginger
  • 3/4 tsp ground cinnamon
  • 1 small pinches cayenne pepper
  • 1 small pinches salt
  • 125 g unsalted butter, diced
  • 200 g caster sugar
  • 2 tbsp golden syrup
  • 1 small egg, beaten


1. Sift the flour, baking powder, ginger, cinnamon, cayenne and salt into a large mixing bowl.

2. Add the butter and sugar and rub until the butter is absorbed and the mixture has a sandy texture.

3. Mix in the syrup and enough of the beaten egg to make a fairly stiff, smooth dough. Shape the dough into a ball and wrap in cling film. Place the dough in the fridge to firm up for at least 45 minutes.

4. Preheat the oven to 180C/160C fan/gas 4 and grease a couple of non-stick baking sheets.

5. Roll out the dough to 3mm thickness. Cut the biscuits into your desired shapes and place on the prepared baking sheets.

6. Bake for 10-12 minutes, until golden brown then set aside to cool on the baking sheets.

7. Decorate the biscuits with piped royal icing. Store in an airtight container.

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