• Ingredients: 13
  • Serves: 10
  • Prep: 30 mins
  • Bake: 10 mins
  • Level: easy

Letters to Santa biscuits with plain white flour, ginger (ground), cinnamon, bicarbonate of soda, butter (unsalted), unrefined dark muscovado sugar, egg(s) (free range), golden syrup, apricot jam, red sugar paste icing, white sugar paste icing, writing icing, sweets. To make this letters to santa biscuits for 10 persons you will need 30 mins for preparation and 10 mins for baking.


For the gingerbread biscuits

  • 350g Plain white flour
  • 2tsp Ginger (ground)
  • 2½tsp Cinnamon
  • 1tsp Bicarbonate of soda
  • 130g Butter (unsalted)
  • 180g Unrefined dark muscovado sugar
  • 1 Egg(s) (free range)
  • 4tbsp Golden syrup

For the decoration

  • Apricot jam
  • Red sugar paste icing
  • White sugar paste icing
  • Writing icing
  • Sweets


  1. Step 1In a large bowl add the sieved flour, cinnamon, ginger and bicarbonate of soda, then blend with the butter until it turns to a consistency similar to breadcrumbs. Then stir in the sugar until evenly distributed.

    For this step you will need

  2. Step 2In a seperate bowl whisk together the egg and golden syrup. Gradually add to the other ingredients and blend until it forms a dough.

    For this step you will need

  3. Step 3Remove from the bowl and knead gently until you can form the dough into a ball. Wrap in clingfilm and chill for 15 minutes.
  4. Step 4Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4)
  5. Step 5Once the dough has chilled, roll out and cut into rectangles and place on a lined baking tray.
  6. Step 6Bake for 10-12 minutes then remove from the oven and allow to cool for a few minutes before transferring to a wire cooling rack.
  7. Step 7Once the biscuits have cooled, roll out the white and red sugar paste icing and cut into similar sized rectangles to cover your biscuits.

    For this step you will need

  8. Step 8Lightly brushed the top of the biscuits with apricot jam and secure the sugar paste icing in place.

    For this step you will need

  9. Step 9To make the back of the envelope use a knife to gently make indents into the sugar paste icing in the shape of two triangles.
  10. Step 10To decorate the front envelopes, cut out a small square of red sugar paste icing and position in the top right corner to look like a stamp. Secure a festive edible decoration over the red sugar paste icing and use black writing icing to handwrite Santa’s address.

    For this step you will need