Easy Gingerbread Recipe

Not only do we love making (and eating!!) this easy Gingerbread Recipe, but we also love decorating it too! This Gingerbread takes no time at all to put together and you can use any type of biscuit cutter you like – mini gingerbread people are perfect for the kids! Both regular and Thermomix instructions are included.

I’ve been making Gingerbread for a few years now, and it really is one of my favourite Christmas recipes – along with my easy Shortbread recipe of course!!!.  Not only does it taste fabulous, but decorating our baked Gingerbread is such a great activity for the boys and one that helps us to really get into the Christmas spirit.

Why you will love this recipe:

• Easy to prepare – a great recipe to make with the kids!
• Perfect for decorating – you can also use this recipe to make a Gingerbread house.
• Freezer Friendly – both the dough and the cooked biscuits can be frozen
• Versatile – you can use any type of biscuit cutter for this recipe, just be aware the cooking time will vary.
• Homemade Gift – these Gingerbread biscuits make a great homemade gift for family, friends and teachers and are perfect in Christmas Hampers.

Gingerbread Ingredients:

Please note you will find the full list of ingredients and method below:

• Plain Flour – you can also use gluten free flour for this recipe, however the consistency will be slightly different.
• Golden Syrup – rice malt syrup can also be used however the biscuits will not be quite as sweet.
• Brown Sugar – you can also use dark brown sugar which will give you a chewier biscuit. Please note caster sugar should not be used for this recipe.

How to Make Gingerbread:

Step 1. Place the butter, golden syrup, brown sugar and spices into a saucepan (or Thermomix if using) and cook until melted.

Step 2. Add the egg, bicarbonate of soda and flour and mix to combine.

Step 3. Turn onto your bench and lightly knead until a smooth ball develops. Cover the dough with cling wrap and place into the fridge to chill

3. Roll the dough out.

Step 4. Use a cutter to make your shape.

Step 5. Transfer the gingerbread shapes to a lined baking tray.

Step 6. Bake until golden.

Tips for Making My Easy Gingerbread Recipe:

• You can make this dough a couple of days in advance. Store the dough in the fridge and then let it sit at room temperature until it’s reached a consistency that allows it to be rolled our.
• Both the dough and the cooked biscuits are freezer friendly.
• You can also use other shape/different sized cookie cutters for this recipe, please note the cooking time will vary.
• If making small Gingerbread pieces, I suggest checking after 5 minutes of cooking time.
• To help give the top of the Gingerbread a nice flat finish, I place a sheet of baking paper between the dough and rolling pin.
• I also find using a metal egg flip the easiest way to easily transfer the Gingerbread from the bench to baking tray.
• Once cooked these biscuits are best stored in an airtight container in a dark, cool place (eg pantry) for up to two weeks.

Watch How I Make This Gingerbread Recipe below:

Frequently Asked Questions

You can find more easy Christmas recipes here:

• Easy 3 Ingredient Shortbread Recipe
• Easy Gingerbread Loaf Recipe
• Classic Trifle Recipe
• Easy Pavlova Recipe
• Christmas Cake Recipe
• Easy Gingerbread Loaf Recipe
• White Christmas Slice | A Melt and Mix Recipe
• The Best Easy Christmas Biscuit Recipes
• Classic Christmas Recipes
• No Bake Christmas Recipes
• The BEST Christmas Cut Out Biscuit Recipe
• Vanilla Christmas Cupcakes
• Fruit Mince Pies

Easy Gingerbread Recipe

This is the BEST easy Gingerbread recipe you will ever make and it’s so good you will want to make it all year round and not just as Christmas – I promise!! Thermomix instructions are also included.

4.48 from 57 votes

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 11 minutes mins

Chilling Time 30 minutes mins

Total Time 1 hour hr 26 minutes mins

Course Snacks

Cuisine Modern

Servings 24 Biscuits

Calories 104 kcal

Equipment

• Cookie cutter
• Rolling Pin
• 2 x Baking Trays

Ingredients

  

1x2x3x

• ▢ ¼ cup golden syrup
• ▢ ¼ cup brown sugar 55 grams
• ▢ 1 & ½ tablespoons ground ginger
• ▢ 1 teaspoon cinnamon
• ▢ 1 teaspoon bicarbonate of soda
• ▢ 125 grams butter – chopped into cubes
• ▢ 1 egg
• ▢ 2 & ¼ cups plain flour 335 grams

Instructions

 

• In a small heatproof bowl, combine the golden syrup, sugar and spices and place over a saucepan of boiling water. When the sugar has dissolved, stir through the bicarb soda and remove from the heat when the mixture begins to bubble.
• Transfer to a large bowl and stir through the chopped butter.
• Add the egg and 1 cup of sifted flour and stir with a knife to combine. Add the remaining flour and continue to mix with a butter knife until a dough forms.
• Turn the dough onto a floured bench and lightly knead until it’s smooth and soft. Divide into two halves and cover with cling wrap before popping into the fridge for 30 minutes.
• Preheat your oven to 180 degrees celsius (fan-forced) and line two trays with baking paper.
• Remove dough from the fridge and roll each portion between two sheets of baking paper until approximately 5mm thick. Use cutters of your choice to cut out shapes and place on baking trays. Bake for approximately 9 – 11 minutes – please note baking times will vary depending on the size of the cutter used.
• Allow the gingerbread to completely cool before decorating if you wish or transfer to an airtight container.

Thermomix Instructions

• Place the golden syrup, sugar, butter and spices into your Thermomix bowl and cook for 5 minutes at 50 degrees on speed 2.
• Add the egg and mix for 3 seconds on speed 3.
• Add the flour and bicarbonate of soda and mix for 10 seconds on speed 5 or until combined.
• Knead for 2 minutes before turning the dough out onto your Thermomat and lightly knead to form a ball.
• Flatten the dough into a disc, cover with cling wrap and place in the fridge for 30 minutes
• Roll the Gingerbread dough between two sheets of baking paper until approximately 5mm thick. Use cutters of your choice to cut out shapes and place on baking trays. Bake for approximately 9 – 11 minutes – please note baking times will vary depending on the size of the cutter used.
• Allow the gingerbread to cool and decorate as desired.

Notes

• You can make this dough a couple of days in advance. Store the dough in the fridge and then let it sit at room temperature until it’s reached a consistency that allows it to be rolled our.
• Both the dough and the cooked biscuits are freezer friendly.
• You can also use other shape/different sized cookie cutters for this recipe, please note the cooking time will vary.
• If making small Gingerbread pieces, I suggest checking after 5 minutes of cooking time.
• To help give the top of the Gingerbread a nice flat finish, I place a sheet of baking paper between the dough and rolling pin.
• I also find using a metal egg flip the easiest way to easily transfer the Gingerbread from the bench to baking tray.
• Once cooked these biscuits are best stored in an airtight container in a dark, cool place (eg pantry) for up to two weeks.

Nutrition

Serving: 0gCalories: 104kcalCarbohydrates: 14gProtein: 2gFat: 5gSaturated Fat: 3gCholesterol: 18mgSodium: 86mgPotassium: 22mgFiber: 1gSugar: 5gVitamin A: 140IUCalcium: 7mgIron: 1mg

Keyword Christmas Recipes, Gingerbread, Thermomix Gingerbread Recipe

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