Ginger Treacle Biscuits

    30 minutes

    This is a Swedish gingerbread recipe known as 'Stora Pepparkakor'. These are very gingery and chewy compared to mainstream gingerbread.

    11 people made this

    Serves: 15 

    • 170g butter
    • 200g brown soft sugar
    • 1/4 cup (65ml) treacle, or molasses
    • 1 egg, whisked
    • 2 1/4 cups (280g) plain flour
    • 4 teaspoons ground ginger
    • 1 1/2 teaspoons cinnamon
    • 1 pinch cloves, to taste
    • 1 teaspoon, bicarbonate of soda
    • 1/4 teaspoon, salt

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat oven to 180 degrees C.
    2. Cream butter and sugar thoroughly. Add treacle and egg. Beat.
    3. Mix flour, ginger, cinnamon, cloves, bicarbonate of soda and salt. Add to creamed mixture. Mix well.
    4. Roll into balls then place on buttered baking trays and flatten slightly. Alternatively roll out and cut into gingerbread men.
    5. Bake in a preheated oven at 180 degrees C for 12 to 15 minutes.

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    Reviews in English (3)


    I had the same problem, the amount of flour wasn't enough to be able to form balls. So, the biscuits were not chewy. But, the taste was okay. I'll add more spice, if I use this again.  -  04 Sep 2017


    This is one of my top recipes ever. It never fails to be a winner. I don't like ginger but I LOVE these cookies. They are SO FREAKING GOOD. They are soft and a bit chewy. I have never actually made gingerbread men with this recipe. I make round cookies and then sandwhich them with orange butter cream (butter cream with juice of an orange and orange rind). The flavours work amazingly together! I refrigerate them for an hour or so, and then put them in my cookie jar. They've lasted for almost a week but then they were all gone...but I think they would have lasted a good while longer. Even after a week they still tasted fresh. On their own they are almost as good. These cookies have an amazing flavour and texture and this will be a recipe to keep forever and pass onto my children and grandchildren! Thank you SO MUCH for posting!  -  09 Dec 2016


    The flour quantity in this recipe definately needs reviewing as dough mixture much too soft and sticky. I kept adding flour to make biscuit dough. Biscuits also expanded more than other gingerbread recipes. Flavour good  -  16 Feb 2011  (Review from Allrecipes UK & Ireland)