Because nothing says “I’ve got my life together this Christmas” like homemade biscuits that double as decorations.
🎄 A Quick Festive Confession
Every December, I have this Pinterest-level fantasy: I’ll make perfectly decorated gingerbread biscuits while carols play softly, my kitchen smells like spice and joy, and somehow there’s no flour on the floor.
Reality check? I usually end up with sticky dough in my hair, the smoke alarm having a minor panic, and one slightly wonky biscuit that I immediately eat for “testing purposes.”
But even with the mess, these Spiced Gingerbread Biscuit Wreaths are worth it. They’re crisp, golden, and smell like Christmas itself. And because they keep well, they’re perfect for making ahead, sharing with friends, or hanging on your tree (if you can resist eating them first).
🌟 Why You’ll Love This Recipe
- Small-batch friendly: Makes about 12–14 biscuits (enough to share, not enough to overwhelm).
- Crisp and spiced: With ginger, cinnamon, and nutmeg for that cosy holiday aroma.
- Decorate or don’t: They’re delicious plain — but fun to jazz up with icing, melted chocolate, or crushed candy canes.
- Doubles as décor: Thread with ribbon and hang as edible wreaths.
- Budget-friendly: Made from pantry staples — no golden syrup emergency runs required (well, hopefully).
🍯 Ingredients (Makes 12–14 biscuits)
Dry ingredients:
- 1 ¾ cups (260 g) plain flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ½ tsp baking soda
- Pinch of salt
Wet ingredients:
- 75 g unsalted butter, softened
- ⅓ cup (70 g) brown sugar
- ¼ cup (90 g) golden syrup or honey
- 1 egg yolk
Optional for decorating:
- ½ cup icing sugar
- 1–2 tsp milk or lemon juice
- Crushed candy canes, sprinkles, or melted white chocolate
🥣 Step-by-Step Instructions
Step 1: Mix the magic
In a medium bowl, whisk together flour, spices, baking soda, and salt.
In a separate bowl, beat butter and sugar until creamy (hand mixer optional — a wooden spoon and festive determination work fine). Add golden syrup and egg yolk; mix until smooth.
Gradually stir in the dry ingredients until a soft dough forms. If it’s sticky, add a spoonful of extra flour.
Step 2: Chill out
Shape dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes. This helps the biscuits hold their shape (and gives you a tea break).
Step 3: Roll and cut
Preheat oven to 180°C (fan-forced) and line two baking trays with paper.
Roll out dough to about 5 mm thick. Cut into circles using a 6–7 cm cutter, then use a smaller cutter (or the lid of a spice jar) to make a hole in the middle — so they look like mini wreaths.
If you plan to hang them, use a skewer or straw to poke a small hole near the edge for threading ribbon later.
Step 4: Bake ‘em golden
Place on trays and bake for 10–12 minutes, or until deep golden and fragrant.
Cool on the tray for a few minutes, then transfer to a rack to cool completely.
Step 5: Decorate (optional but fun)
Mix icing sugar with milk or lemon juice until smooth. Drizzle, dip, or pipe designs.
Sprinkle with crushed candy canes, nuts, or edible glitter if you’re feeling fancy.
Step 6: Turn into edible décor
Once icing sets, thread a little ribbon through the hole and hang them on your tree, wrap around napkins, or gift as edible ornaments.
🎁 Gifting & Sharing Ideas
- Gift bags: Pop a few in clear cello bags tied with ribbon and a tag that says “Made with love and too much cinnamon.”
- Christmas brunch favour: Add one to each plate as a sweet edible place card.
- Neighbour treats: Stack in a small jar with baking paper between layers, tie with a festive bow.
- Personal stash: Keep a few hidden in your pantry — trust me, you’ll need them.
❄️ Storage & Make-Ahead Tips
- Room temperature: Store in an airtight tin for up to 2 weeks.
- Freezer: Freeze un-iced biscuits for up to 3 months.
- Re-crisp tip: If they go soft, pop them in a 150°C oven for 3–4 minutes to revive their crunch.
💡 Handy Swaps & Add-Ons
- Replace golden syrup with honey or molasses for a richer flavour.
- Add a teaspoon of orange zest for a citrusy twist.
- Dip half in dark chocolate for the adults, and let kids decorate the rest.
- Try shaping small hearts or stars instead — no rules here, it’s Christmas baking chaos anyway.
❤️ Plan4One Takeaway
There’s something deeply comforting about the ritual of rolling out dough, cutting shapes, and filling your kitchen with the scent of ginger and spice. Even if you’re baking solo this season, these biscuits bring that nostalgic, festive feeling right to your kitchen counter.
They’re simple, pretty, and make you look far more organised than you probably are (and that’s the real Christmas miracle).
📣 Your Turn!
If you bake these beauties, I’d love to see your creations!
📸 Tag @Plan4One on Instagram or share your version in the comments.
Stay tuned for the next recipe in this Christmas Baking Series — Cranberry & White Chocolate Blondies — because we all deserve a little gooey holiday indulgence.
