Wholegrain Gingerbread Biscuits


If you a looking for a crowd pleasing gift you can’t go wrong with some gingerbread biscuits! This year I have decided to bake for each of my wonderful medical centre’s staff, to show a little appreciation for all of their support.

These biscuits would not be on my ‘everyday list’, however, they are a much healthier alternative to the store bought version. Plus Christmas is a time to enjoy life’s pleasures, which in my opinion, involves a lot of good food.

One of the main ingredients in these biscuits is, of course, ginger, this popular spice has a high amount of a substance called gingerol, which is a powerful anti-inflammatory. Therefore ginger has been linked with reducing age-related damage to our brain, improving osteoarthritis, reducing exercise-induced muscle soreness, and lowering “bad” blood cholesterols.

I have also used molasses in this recipe, which is the sugar that gives gingerbread its distinctive flavour. Molasses is a bi-product of the sugar cane refining process, therefore it contains the lowest sugar content of any sugar cane product, however, it does still contain sugar. BUT… molasses also has a fairly high mineral value, which is something to get excited about.

So there are definitely some great health components involved in this recipe, not to mention it is based on a whole-grain flour, therefore these biscuits have a lower glycaemic index and I have used a plant sterol-based margarine, so they are also good for heart health!

Feed and Flourish


  • 2 cups plain wholemeal flour
  • 2 tbsp LSA powder (optional)
  • 1 tbsp ground ginger
  • 1 tsp baking soda
  • ½ tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp iodised salt
  • ½ cup sugar
  • ½ cup dark molasses
  • 6 tbsp plant sterol margarine (I used Nuttelex)
  • 1 egg

Icing Ingredients

  • ½ cup icing sugar
  • 1 tsp vanilla essence
  • 2 tbsp milk


  1. In a large mixing bowl combine the wholemeal plain flour, ginger, cloves, cinnamon, baking soda, LSA powder, and iodised salt.
  2. Then in a food processor or an electric mixer, on a low speed, beat the sugar and Nuttelex until blended together.  Add in your egg and molasses, increase the speed to high and beat until light and creamy.
  3. Add the blended mixture into the large bowl of dry ingredients and mix/beat until blended well.
  4. Sprinkles a small amount of plain wholemeal flour onto your bench and need your biscuit dough into a softly compact ball. Then cover the dough in cling-wrap and refrigerate for 1 hour, until the dough is easier to handle.
  5. Preheat your oven to 180 degrees C. Place your dough between two sheets of baking paper and use a rolling pin the flatten out the dough until it is approximately 1cm thick.
  6. Grab your biscuit cutters and push them down into your flattened dough, pull the spare dough away and place the shaped biscuits onto a baking tray, lined with baking paper. With the remaining dough combine it into another ball and roll it flat again, repeat the process until all of your dough is utilised.
  7. Place your biscuits in the oven for 10 – 15mins, or until the biscuits appear lightly goldened.  Completely cool your biscuits before icing.
  8. To make the icing, grab a small bowl and combine the icing sugar, vanilla essence and milk. Mix together until thoroughly blended, then spatula the mixture into a ziploc black, remove any excess air from the bag and sealed it. Then cut a tiny piece of the corner off the bag and squeeze the icing through the hole to decorate your biscuits. Biscuits will keep for up to 1 week at room temperature in a sealed container.

Feed and Flourish

I bought the clear plastic bags, ribbon and tags from the $2 Store for like $6.00.  Great way to package the biscuits up and give as little yummy gifts 🙂


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