These Gingerbread ‘Dodgers’ are a great way to use up any mincemeat leftover during Christmas. Try dunking these Gingerbread biscuits in some hot spiced mulled wine for best results.

Prep time 1 hour
Bake time 10-12 mins
Makes 10 sandwiched biscuits


75g butter
70g caster sugar
70g black treacle
175g plain flour
½ teaspoon bicarbonate of soda
2 tablespoons ground ginger
Icing sugar, for dusting

For the filling:
4 tablespoons mincemeat


  • Place the mincemeat into a small pan on a medium heat and cook for a couple of minutes until warmed through. Leave to one-side to cool
  • Heat the butter, sugar and treacle in a large pan over a medium heat, until the butter has melted and the sugar has dissolved
  • Take the pan off the heat and add in the flour, bicarbonate of soda and ground ginger and stir until the mixture comes together as a dough
  • Wrap the dough in clingfilm and place in the fridge to chill for 30 minutes
  • Line a couple of baking trays with baking paper
  • Pre-heat the oven to 180˚C (160˚C fan)
  • Lightly dust your work surface with icing sugar and then roll out the chilled dough, until it is about 1cm thick
  • Cut 20 circles out of the mixture using a medium round cutter (making smaller holes in 10 of the circles, so you get the ‘dodger’ look, the end of a piping nozzle is good for this) and place onto the lined baking trays
  • Bake in the oven for 10-12 minutes, or until the edges of the biscuits have started to firm up
  • Leave the biscuits to cool on the trays for 10 minutes, before transferring to a wire rack to cool completely
  • Once the biscuits have cooled, sandwich together with the mincemeat

Top Tip 

If you don’t want to use mincemeat you can use jam or marmalade instead