Biscuits/Cookies, Food, Recipes


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!


5 from 1 vote
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Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Author: Swah



  • 125 g butter room temperature
  • 1/2 cup brown sugar
  • 1/3 cup golden syrup
  • 1 egg
  • 2 cups plain flour
  • 1/3 cup self raising flour
  • 1 tbsp ground ginger
  • 1 tsp bicarbonate of soda


  • 1 cup sifted icing sugar
  • 1/2 tsp lemon juice
  • 1 egg white
  • Food colouring of your choice



  • Preheat the oven to 180°C. Line 2 oven trays with baking paper.
  • Cream the butter, sugar and golden syrup until light and fluffy. Add the egg and beat until well combined.
  • In a large bowl sift the flours, ginger and bicarb, then add the wet mixture in. Mix until just combined.
  • Flour your bench and knead the dough into a ball. Don't overwork the dough or it will toughen.
  • 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.
  • 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.
  • Bake the gingerbread on oven trays for 10 minutes or until lightly golden.
  • Allow the gingerbread to cool before icing.


  • Beat the egg white until soft peaks form. Gradually add the lemon juice and icing sugar and beat until thick and creamy.
  • Add food colouring into bowl until desired colour is achieved (alternatively divide the icing into several bowls if you want multiple colours).
  • Smooth icing onto cookies using a teaspoon or spoon icing into a piping bag for more detailed decorating.

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  • Reply Gemma Oliver March 29, 2015 at 10:58 pm

    made these for my family on Friday afternoon, ALL were gone when i returned home from work on saturday evening, sooooo yummy. I did alter the icing though and use water, lemon juice and a large quantity of icing sugar because I didn’t like the idea of having egg on a cookie at all.

    • Reply Swah March 30, 2015 at 2:45 pm

      So glad you liked them Gemma! And it’s a good idea to change the icing if you feel unsure about eating raw egg

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