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Gingerbread Biscuit Mix with Cutter


An irresistable and delicious seasonal biscuit with a delicate spice

Makes approx 25 biscuits


Heat oven to 180°C/350°F/160°C Fan oven/Gas Mark 4

Grease & line baking tin

Beat together with a wooden spoon or mix with an electric whisk

70g soft butter

2 medium egg yolks

6 tblsp golden syrup

Add jar contents and stir to form a dough wrap dough in cling film and refrigerate for 1 hour

Roll out & cut into shapes place on baking tray

Bake for approx. 9 mins

Makes approx.  25 biscuits


Ingredients: Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamin); Light Brown Sugar (Cane Molasses, Partially Inverted Sugar Syrup); Ground Ginger (heat treated); E500ii Sodium Bicarbonate

For allergens, see items in Bold

Note:  This mix does not contain nuts, but is produced in an environment which handles nuts

385 g

Jar Volume:  0.5 litre