Latvian Gingerbread Biscuits

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“This recipe comes from Martin Blunos of the Good Food Network. Apparently there was an error on the website as to how much butter is to be used. I made the recipe with the amount of butter originally stated and found the dough so soft, I had to work in another cup of flour. I am posting this with the amount of butter adjusted. The dough comes together really well if you mix it in a food processor. I also wanted to mention that the original recipe states a total batch of 30 cookies. Somehow, I got 96. Someone's count is definitely off!”
1hr 15mins
96 cookies

Ingredients Nutrition


  1. Sift the flour, baking powder, ginger, cinnamon, cayenne and salt into a large mixing bowl.
  2. Add the butter and sugar and rub until the butter is absorbed and the mixture has a sandy texture.
  3. Mix in the syrup and enough of the beaten egg to make a fairly stiff, smooth dough.
  4. Shape the dough into a ball and wrap in cling film.
  5. Place the dough in the fridge to firm up for at least 45 minutes.
  6. Preheat the oven to 350 degrees F and grease a couple of non-stick baking sheets.
  7. Roll out the dough to 3 mm thickness.
  8. Cut the biscuits into your desired shapes and place on the prepared baking sheets.
  9. Bake for 10-12 minutes until golden brown then set aside to cool on the baking sheets.
  10. Decorate the biscuits with piped royal icing.
  11. Store in an airtight container.

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