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Super simple, well spiced and foolproof - gingerbread keeps for 3-4 weeks if stored correctly, so they are my go-to biscuit for edible gifts, especially if they need to be posted overseas!

Total time to make : 1hr 10 minutes Time to prep : 15 minutes Time to chill : 45 minutes

Time to bake : 8-10 minutes

Servings : 34 (depending on size)


125g unsalted butter

100g brown sugar

200g golden syrup

375g plain flour

1 tsp bicarbonate soda

2 tsp ground ginger

1 tsp cinnamon

1 tsp mixed spice



  1. In a saucepan, melt together the butter, sugar and golden syrup on a low heat until combined. Remove from heat and allow to cool a little

  2. In a bowl, combine the flour, bicarb and spices

  3. Pour the liquid mixture into the flour and spices bowl and mix together until a dough is formed

  4. Tip the dough onto a sheet of cling film, wrap up and chill in the fridge for at least 45 minutes

  5. Preheat a fan oven to 160C

  6. Once chilled, remove the dough from the fridge and roll on a clean surface*, using a sprinkling of plain flour on the surface and rolling pin to stop it from sticking, until the dough is about 1/2cm thick

  7. Use cookie cutters to cut out the gingerbread shapes** and place onto baking trays lined with baking paper, bake for 8-10 minutes depending on the size of your gingerbread***

  8. Re-roll the left-over dough as necessary and repeat

  9. Once out the oven, leave to cool on a wire rack before decorating with icing

* I wrap and tape baking paper to a large heavy chopping board to make it easier to roll/clean after and to use less flour

** to stop smaller or more intricate shapes from 'spreading' whilst baking, I freeze them once cut-out for at least 20 minutes in the freezer. Does not affect bake time

*** remove gingerbread men just as they start to turn golden, they might still look a bit pale but they'll cool to still be soft in the middle. If you want them crunchy with no chew (wtf who does that), wait for them to turn golden


Nutritional Information

95 calories

1g protein, 15g carbs, 3g fat

Good to know

  • Store once cooled in an airtight container at room temperature for 3 - 4 weeks

  • Dough can be frozen for up to 2 months, just thaw before rolling, or cut-out shapes stored for up to 2 months, ready to bake straight from frozen

  • Vegetarian


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