TOMBOY Belguim Biscuits

(shared with the kind permission of Kate Marinkovich of Tomboy – this is the recipe used for the giant gingerbread house in our marketing images for Hansel & Gretel)


125 g butter, softened
75 g brown sugar
1 egg, beaten
1 tablespoon golden syrup
230 g flour
1 tsp baking powder
1 + 1/2 tsp cinnamon
1 + 1/2 tsp ground ginger
1 + 1/2 tsp mixed spice


Cream butter and sugar till light and fluffy.
Add egg and golden syrup, stir till just combined.
Mix in all the dry ingredients.
Knead until just combined. Roll out on light floured surface. You can make any shape or size you like. I decided on a tiny star shape and rolled my dough to 1cm thick.
Place biscuits on baking paper lined tray, bake for 15 minutes or until golden brown.

*One tip for anyone making a gingerbread house. If you can’t be bothered making sugar windows, we used gelatine sheets to achieve the same look. Use the royal icing to stick it to the insides. 


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