Nadiya’s gingerbread butterfly biscuits

An exclusive gingerbread butterfly biscuit recipe from Nadiya, especially for our cafés, to celebrate the World Book Day weekend in 2018.

Cakes and bakes
Our exclusive recipe for Nadiya's gingerbread butterfly biscuits
  • Preparation time 2 hours 30 minutes (prep. time)
  • Cooking time 15-20 minutes (cooking time)
  • Serves 10 people


  • 175g/6oz golden caster sugar
  • 6tbsp clear, runny honey
  • 1tbsp orange juice
  • 2tbsp ground ginger
  • 1tsp vanilla extract
  • 1tbsp ground star anise 
  • 200g/7oz unsalted butter
  • 450g/16oz plain flour, sieved, plus extra for dusting
  • 1tsp bicarbonate of soda
  • ¼tsp salt
  • Writing icing tubes, for decoration
  • White chocolate buttons, for decoration



  1. Add the caster sugar, honey, orange juice, ginger, star anise and vanilla extract to a pan.
  2. Cook on a medium heat until all the sugar has dissolved.
  3. Take off the heat and add the butter. Stir until it's melted, set aside and leave to cool completely.
  4. Once cool, add the flour, bicarbonate of soda and salt and bring the dough together.
  5. Wrap the dough in cling film and chill for at least two hours.
  6. Line two baking sheets with greaseproof paper.
  7. Roll out the dough using a butterfly cutter, cut out the shapes. You should be able to get 10 gingerbread butterflies.
  8. Place the dough on the prepared sheets. Gently prick the biscuits with a fork all over, this will stop them rising too much.
  9. Pre-heat oven to 180C, 160C fan, gas mark 4.
  10. Place the trays in the freezer for 10 minutes.
  11. Place the trays in the oven and bake for 15 minutes.
  12. Decorate however you like, using the icing tubes and white chocolate buttons.