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Dark Gingerbread Recipe

This dark gingerbread biscuit recipe makes a nice alternative to the usual taste, and would be perfect to bake for National Gingerbread Day on 5th June. Decorate with ready to roll fondant icing or royal icing for a special treat.

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Time to make

Skill Level



12 people

Baking ingredients

  • 410 g self-raising flour
  • 2 tsp ground ginger
  • 1 and 1/2 tsp mixed spice
  • 125 g firm unsalted butter, chilled
  • 125 g dark muscovado sugar
  • 125 g black treacle
  • 1 egg, lightly beaten


Step 1

Preheat the oven to 200°C/ 400°F/ Gas Mark 6 and line two baking trays with greaseproof paper.

Step 2

Put the flour and spices in a bowl. Cut the butter into small pieces and add to the flour mix. Rub the ingredients together until they resemble breadcrumbs.

Step 3

Add the sugar, treacle and the egg, then mix to form dough.

Step 4

Wrap and chill in the fridge for 30 mins.

Step 5

Roll out the dough on a floured surface. Cut into the shapes you'd like then transfer to the prepared baking trays.

Step 6

Bake for 12-15 mins.