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Gingerbread Biscuit Recipe

Christmas is celebrated in many different ways around the world, and we love learning about the special delicacies that have become a huge tradition for many countries. To get us all in the festive spirit, we asked our event partners to share some yummy recipes with us, one of which is the classic Gingerbread biscuit but with a Polish twist. Give it a go!

The Magic of Gingerbread biscuits

Gingerbread covered in chocolate, gingerbread hearts, gingerbread hearts covered in chocolate, filled gingerbread covered with chocolate, iced gingerbread, filled iced gingerbread, classic gingerbread, decorative gingerbread, gingerbread men and women, gingerbread monuments - the list goes on!

Known as Piernik or Pierniczki, Poland’s love affair with gingerbread started in the 13th Century in a town called Toruń in Northern Poland. From the classic biscuits to likenesses of Kings and Queens, there is nothing that cannot be created by Toruń gingerbread.

Although the Toruń bakers keep their secret ingredients to themselves, we have found this gingerbread recipe below for a more international version of this Christmassy treat. If you would like to give the more traditional Polish version a try, just substitute the golden syrup in the recipe below for honey, the plain flour for rye flour and the light brown sugar for dark brown sugar, producing a darker coloured biscuit.


500g plain flour
2 tsp baking powder
185g soft light brown sugar
2 tsp ground ginger
1 tsp cinnamon
1 tsp allspice
100g butter, melted
115g golden syrup
1 large egg, beaten


  1. Combine the flour, baking powder, sugar and spices in a bowl
  2. Melt the butter and golden syrup in large, then stir in the beaten egg, add in the dry ingredients and mix until combined and forms a stiff dough
  3. Divide into two and flatten into discs, wrap in cling film and chill for 20 minutes
  4. Heat oven to 180°C (160°C fan oven)
  5. Roll out dough to 3mm thickness and stamp out shapes
  6. Place on greased baking sheets and bake for 10-12 minutes until lightly golden. Cool on a wire rack and either keep it simple with a dusting of icing sugar or ice in your favourite colours

Thank you once again to all of our Partners who have supported us throughout the year. We would like to wish everyone an enchanting festive season, full of food, laughter and frivolity and look forward to working with you again in the new year.

Merry Christmas and a fabulous New Year!

Season’s Greetings from BI WORLDWIDE

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