Apr 11, 2011


I love this gingerbread recipe and bake it regularly. It’s not dry like most gingerbread I have tried and is incredibly moreish. Don’t be afraid to steer away from the traditional gingerbread men shape and experiment with different cookie cutters. I love these jigsaw piece cutters I recently purchased!

Prep time

Cook time

Total time


Serves: Depends on shape

  • 125g butter (room temperature)
  • ½ cup brown sugar
  • ⅓ cup golden syrup
  • 1 egg
  • 2 cups plain flour
  • ⅓ cup self raising flour
  • 1 tbsp ground ginger
  • 1 tsp bicarbonate of soda
  • 1 cup sifted icing sugar
  • ½ tsp lemon juice
  • 1 egg white
  • Food colouring of your choice

  1. Preheat the oven to 180°C. Line 2 oven trays with baking paper.
  2. Cream the butter, sugar and golden syrup until light and fluffy. Add the egg and beat until well combined.
  3. In a large bowl sift the flours, ginger and bicarb, then add the wet mixture in. Mix until just combined.
  4. Flour your bench and knead the dough into a ball. Don’t overwork the dough or it will toughen.
  5. Lay a piece of baking paper on a chopping board and roll the dough until it is 5mm thick. Refrigerate the dough for 15 mins.
  6. Once the dough has chilled, cut out shapes using any cutters you like. Press any remaining dough together, re-roll and continue cutting out shapes.
  7. Bake the gingerbread on oven trays for 10 minutes or until lightly golden.
  8. Allow the gingerbread to cool before icing.
  1. Beat the egg white until soft peaks form. Gradually add the lemon juice and icing sugar and beat until thick and creamy.
  2. Add food colouring into bowl until desired colour is achieved (alternatively divide the icing into several bowls if you want multiple colours).
  3. Smooth icing onto cookies using a teaspoon or spoon icing into a piping bag for more detailed decorating.

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