VICTORIAN GINGERBREAD BISCUITS

VICTORIAN GINGERBREAD BISCUITS

— Biscuits victoriens au gingembre

Deeply spiced and quietly nostalgic, Victorian Gingerbread Biscuits bring together warm ginger, molasses, and winter spice in a simple dough meant for rolling, cutting, and sharing. Baked until fragrant and golden-brown, these biscuits feel like something pulled from a ribbon-tied tin — the kind set out beside tea, tucked into stockings, or enjoyed in the hush of a December evening. From The Gilded Table: December Edition.

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Notes ✨
Chill the dough briefly before rolling — it helps the biscuits hold their shape and makes cutting easier.
For crisper biscuits, roll slightly thinner; for a softer bite, keep them a touch thicker and bake just until set.
A light brush of milk and a sprinkle of sugar before baking adds a delicate sparkle.
Store airtight with parchment between layers; the flavor deepens beautifully after a day.

A spiced biscuit for winter tea trays, holiday tins, and the soft glow of candlelight.

Do you prefer gingerbread biscuits crisp and snappy, or softly tender with extra molasses? Share your favorite way to bake them.

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