Mary Berry Christmas Biscuits Recipe

This crisp, spiced Mary Berry Christmas Biscuits recipe is made with light muscovado sugar and golden syrup, and ready in 65 minutes. The warm aroma of cinnamon and ginger fills your kitchen as the golden edges set in the oven. I always bake a double batch to share with family.

Why This Classic Works

Mary Berry always gets the balance of butter and spice exactly right. The golden syrup adds a slight chewiness to the centre while keeping the edges perfectly crisp.

I used to over-bake my holiday cookies until they were hard as rocks. Now I pull these out just as the edges turn light brown, and they cool to the perfect texture.

Mary Berry Christmas Biscuits Ingredients

• 100g unsalted butter, softened
• 75g light muscovado sugar
• 3 tbsp golden syrup
• 1 large egg yolk
• 250g plain flour
• 1 tsp mixed spice
• 1 tsp ground ginger
• 0.5 tsp bicarbonate of soda

How To Make Mary Berry Christmas Biscuits

1. Cream the butter: Beat the softened butter and muscovado sugar together until light and fluffy.
2. Add the wet ingredients: Stir in the golden syrup and egg yolk until completely combined.
3. Form the dough: Sift in the plain flour, mixed spice, ground ginger, and bicarbonate of soda, mixing until a smooth dough forms.
4. Chill the dough: Wrap the dough tightly in cling film and chill in the fridge for 30 minutes.
5. Roll and cut: Roll the dough out on a floured surface to 5mm thickness and cut out your festive shapes.
6. Bake the biscuits: Bake at 180°C for 10-12 minutes until the edges are just golden, then cool on a wire rack.

Recipe Tips

• Chill the dough: Resting the dough stops the biscuits from spreading in the hot oven.
• Even thickness: Roll the dough to exactly 5mm so all your shapes bake at the same rate.
• Watch the oven: Check them at the 10-minute mark to prevent burnt edges, as ovens vary.

What To Serve With Christmas Biscuits

These spiced treats pair perfectly with a strong cup of Earl Grey tea or a rich hot chocolate. You can also serve them alongside a festive cheese board for a sweet contrast after dinner.

How To Store

Keep the baked biscuits in an airtight container at room temperature for up to two weeks. You can also freeze the raw dough for up to three months before thawing and baking.

FAQs

• Can I use dark muscovado sugar? Yes, but it will give the biscuits a stronger molasses flavour and a darker colour. It may also make the dough slightly wetter.
• Why did my biscuits spread? Your butter might have been too warm when mixing. Alternatively, the dough was not chilled long enough before baking.
• Can I ice these biscuits? Absolutely, a simple royal icing or water icing works brilliantly once they are completely cool. Just ensure the icing is not too runny.

Nutrition

• Calories: 145 kcal
• Total Fat: 6g
• Saturated Fat: 4g
• Cholesterol: 15mg
• Sodium: 45mg
• Total Carbohydrate: 21g
• Protein: 2g

Try More Recipes:

• Mary Berry Cheese Biscuits Recipe
• Mary Berry Easter Biscuits Recipe
• Mary Berry Ginger Oat Crunch Biscuits Recipe