Blood gingerbread cookies

A very classic, easy, gingerbread recipe that simply substitutes the eggs with pig’s blood. Fast to make and delicious, it’s a good way to spice a little your Christmas Eve dinner. The blood gives the cookies a beautiful dark color and a subtle animal tinge.

Ingredients (Makes 25-30 small cookies)

  • 60g unsalted butter, softened to room temperature
  • 60g packed dark brown sugar
  • 100g honey
  • 220g all-purpose flour
  • 65ml blood
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/2 Tbsp ground ginger
  • 1/2 Tbsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg


  1. In a large mixing bowl, whisk together flour, cinnamon, ginger, baking soda, cloves, salt and nutmeg. Set aside.
  2. In another bowl, beat the butter and sugar together until light and fluffy.  Add in the blood, honey and vanilla, and beat until combined.
  3. Make a well in the centre of the flour and pour in the sugar/butter mixture.
  4. Using your hands, stir together to form a dough .
  5. Wrap in clingfilm and let chill for 30mins to firm up.
  6. Unwrap the dough and place it between two sheets of lightly floured baking parchment. Press dough lightly with a rolling pin and and then roll it evenly until it is approximately 0,5cm or so.
  7. Use a biscuit cutter to cut out the shapes.
  8. Bake at 190°C (170°C fan) for 8 to 10mins (6 to 8 if baking smaller cookies).

Notes and Tips:

  1. The biscuits won’t be firm at first, let them sit for a while outside the oven and they’ll harden a little. You’ll still want them to remain slightly soft inside though.
  2. Enjoy them as is, or go crazy and decorate them with the royal icing of your choice. I personally like this version.

Sources :

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