Easy to make gingerbread recipe

I've used this gingerbread recipe for years making all different shaped biscuits. Last year we missed out on our trip to Disney, so I made Christmas tree and mickey mouse shaped gingerbread biscuits that my kids loved.

What you need

• Butter (only use the block butter when baking)
• Golden syrup
• Eggs
• Brown sugar
• Plain flour
• Ground ginger
• Mixed spice
• Bicarb soda
• Icing to decorate

How to make the gingerbread

1. Preheat oven to 180°c and line 2 large baking trays with baking paper.
2. Using an electric mixer, beat togther the butter and sugar in a bowl until light and creamy. Add the egg and golden syrup and beat until combined.
3. Add flour, mixed spice, ginger, and bicarb soda with a wooden spoon, or use the dough hook on your electric mixer.
4. Empty mix onto a lightly floured surface and kneed until all combined. 
5. Wrap dough in cling wrap and place in the fridge for 30 minutes to set. 
6. Remove dough from the fridge.
7. Using half of the dough, roll out on a lightly floured surface about 4mm thick and cut out your shapes. Continue until you have no dough left.
8. Place the shapes on the lined baking tray and bake for 10 minutes. Allow to cool and decorate. 
9. Store in an airtight container for 7 days. 

Easy to make gingerbread

Oh So Busy Mum

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4 from 1 vote

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Servings 16

Ingredients

  

1x2x3x

• 125 grams Butter at room temperature (only use the block butter when baking)
• ½ cup Golden syrup
• ½ cup Brown sugar
• 2 egg
• 2 ½ cups Plain flour
• 1 tablespoon Ground ginger
• 1 teaspoon Mixed spice
• 1 teaspoon Bicarb soda
• Icing and sprinkles to decorate
• plain flour to dust

Instructions

 

• Preheat oven to 180°c and line 2 large baking trays with baking paper.
• Using an electric mixer, beat togther the butter and sugar in a bowl until light and creamy. Add the egg and golden syrup and beat until combined.
• Add flour, mixed spice, ginger, and bicarb soda with a wooden spoon, or use the dough hook on your electric mixer.
• Empty mix onto a lightly floured surface and kneed until all combined. 
• Wrap dough in cling wrap and place in the fridge for 30 minutes to set. Remove dough from the fridge.
• Using half of the dough, roll out on a lightly floured surface about 4mm thick and cut out your shapes. Continue until you have no dough left.
• Place the shapes on the lined baking tray and bake for 10 minutes. Allow to cool and decorate. 
• Store in an airtight container for 7 days. 

Notes

The dough should be like playdough and shouldn't be too crumbly. If it's crumbly, add a little water to your hands and kneed it in. 

The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.

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