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Gingerbread star biscuits

Gingerbread star biscuits


These spiced star biscuits will keep in an airtight tin for a week or more – use them to decorate your Christmas bakes

  • Feeds 12 Feeds 12
  • Ready in 50 minutes

Each serving contains

  • Energy
    518kj 123kcal
  • Fat
    High 8%
  • Saturates
    High 16%
  • Sugar
    High 8%
  • Salt
    Low 2%

% of adult’s reference intake | Carbohydrates per serving : 17g

Bring Co-op to your front door

Big Bag Option


  • 100g Co-op British unsalted butter, cubed
  • 75g Fairtrade dark muscovado sugar
  • 3 tbsp golden syrup
  • 225g Co-op plain flour
  • ½ tsp bicarbonate of soda
  • ½ tsp mixed spice
  • 1 tsp ground cinnamon
  • 1½ tsp ground ginger


  1. Gently heat the butter, sugar and syrup together in a pan, stirring until combined, then set aside for 10 mins to cool
  2. Weigh the flour, bicarb and spices into a bowl, then stir in the wet ingredients
  3. Bring the dough together with your hands, pat into a disc, wrap in cling film and chill for 1 hour
  4. Preheat the oven to 180°C/fan 160°C/Gas 6
  5. Roll out the dough between 2 sheets of baking paper to 5mm
  6. Stamp out stars using various cutter sizes, then transfer the smaller ones to one baking sheet, and the larger to another
  7. Bake the small stars for 10 mins and the larger ones for 12-15 mins, until dark golden
  8. Remove from the oven and leave on the tray to cool for 10 mins before transferring to a cooling rack to cool completely
  9. Repeat to use up all the dough

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