White Chocolate Chip Gingerbread Biscuits

    30 minutes

    A gingerbread based biscuit that includes cinnamon, cloves and nutmeg is combined with white chocolate chips to make this amazing moorish biscuit.

    60 people made this

    Serves: 24 

    • 185g butter
    • 1 cup (220g) white sugar
    • 1 egg, whisked
    • 1/4 cup (60g) golden syrup
    • 2 cups (250g) plain flour
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon nutmeg
    • 1/2 teaspoon salt
    • 375g white chocolate chips
    • 1/2 cup (125g) white sugar, for rolling

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Beat together the butter with 1 cup of sugar in a mixing bowl until the mixture is smooth then stir in whisked egg and golden syrup.
    2. In another bowl whisk together the flour, bicarbonate of soda, ginger, cinnamon, cloves, nutmeg and salt.
    3. Stir the flour mixture into the golden syrup mixture by half cupfuls. Stir in the white chocolate chips. Refrigerate dough for at least 1 hour.
    4. Preheat oven to 180 degrees C.
    5. Scoop up a generous spoonful of dough and roll it into a ball. Roll the ball in sugar then place onto an ungreased baking tray and flatten slightly.
    6. Sprinkle a little sugar onto the biscuit, if desired. Repeat for the rest of the biscuits.
    7. Bake the biscuits in the preheated oven until lightly browned; 10 to 15 minutes.
    8. Allow to cool on the baking tray for about 1 minute before removing to finish cooling on racks.

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    Reviews in English (61)


    OMG! These are delicious! Heavily spiced, and they get better with age. Don't roll in sugar. I did half rolled in sugar and half not, and everyone liked the unrolled ones better. The sugar masks the gingerbread taste, and they are plenty sweet without it. A keeper, especially for fall and the winter holidays. YUM!  -  29 Oct 2010  (Review from Allrecipes USA and Canada)


    Tried these out even though it sounds like a Christmas cookie. Brought them to work and two batches were devoured. I would suggest to nix the last step of rolling dough in more sugar, as this cookie is sweet enough to kill a diabetic. Next time I make it, I will cut some sugar. They were pretty tasty.  -  29 Jul 2010  (Review from Allrecipes USA and Canada)


    These are super delicious and chewy. The first time I made them (as written) they fell apart because there were so many chocolate chips, so I halved the amount in the second batch and they stayed together much better. These are a little hard to get off the cookie sheet without mutilating them, so I used parchment paper and just slid the entire sheet off of the cookie sheet until they cooled and they turned out great.  -  16 Jan 2011  (Review from Allrecipes USA and Canada)