The gingerbread recipe


As promised to many, here’s my gingerbread recipe. It’s been lovingly tweaked and tested over the years and works really well for houses and biccies like the Reindeer cookie above (inspiration from Meet the Dubiens via pinterest).  These were devoured at work when I took them in, thanks Lizi for the photo!


Gingerbread Recipe

180 g Unsalted butter
210 g Caster sugar ( 1 cup)
300 g Golden syrup (almost one cup, 220mls)
1.5 Tsp Cinnamon
2  Tsp Ground ginger
1  Tsp Ground nutmeg
1 Tsp Salt
1 Tsp Bi-Carb Soda
620 g Plain flour (4.5 cups)

Melt the butter, sugar and golden syrup in a saucepan over low heat. Stir until completely dissolved then remove from heat and set aside to cool for a few minutes.


Combine cinnamon, nutmeg, ginger, salt and bi-carb soda in an electric mixer bowl and add the cooled butter/sugar mix. Combine.


If you have one, use the dough hook on the mixer. Using a medium speed, add the flour to the other ingredients. Mix until well combined.  If you don’t have a dough hook, use beater attachments until the dough becomes too heavy at which point bring the dough together by hand.


Roll out between two sheets of baking paper until it’s around 8mm (1/4 inch) thick. Cut out desired shapes and bake in an oven at 180 degrees for between 8-20 minutes depending on size of pieces. I find 8 minutes for biscuits, around 15 for larger house pieces works well.


Gingerbread dough can be used immediately or can be frozen (wrap tightly in cling film and put in a zip-lock bag).




6 thoughts on “The gingerbread recipe

  1. nice one claire! we did these too, great fun for the kidlets. and another awesome GBH. we did a nativity scene this year which I am yet to post, trying to catch up!

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