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
Both the dough and cooked biscuits can be frozen for up to two months.
Gingerbread began to be associated with Christmas back in the 1700’s. This simple and delicious biscuit can still be enjoyed all year round.
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
Equipment
- Cookie cutter
- Rolling Pin
- 2 x Baking Trays
Ingredients
- 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
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Nicole
Hi, is it possible to use self raising instead of plain flour and bicarbonate?
Thank you
Ollie
hi, just wondering if it is light brown sugar or dark brown sugar that is used 🙂
Lauren Matheson
I normally use light brown, however you can also use dark if you prefer 🙂
Melissa
Can I use gluten free flour for gingerbread?
Lauren Matheson
Hi Melissa, yes you can 🙂
Kathy wilson
What is bicarbonate soda? Baking soda? Also what is golden syrup?
Lauren Matheson
Hi Kathy, yes I believe they are the same thing 🙂 Golden Syrup has a similar (but thicker consistency) to maple syrup.
Bonnie
Is the egg all that necessary? I don’t have any and I’m wondering if I can get away without them as there’s a fair bit of butter and golden syrup to help bind it together..
Lauren Matheson
I haven’t tried it without the eggs I’m sorry
Deborah
I absolutely love this recipe. I made Christmas tree’s, they looked and tasted great.. Thank you.
Christine Camilleri
Does it make sense to freeze them ahead of time?
Lauren Matheson
You certainly can if you would like to. I would freeze the dough though and then bake when needed x
Leah
How sticky should the dough be when done….Mine is too sticky to handle haha
Lauren Matheson
Hi Leah, it’s going to be really sticky (especially if it’s hot) but after it’s been in the fridge it will be easy to roll x
Cathy
How long with this keep fresh?
Lauren
I’ve kept them up to two weeks in an airtight container 🙂
Teresa
Lauren
Is this gingerbread the hard type or the soft type,would it stand the structure of a gingerbread house and all the lollies??
Teresa
Lauren
Hi Teresa, This is a softer style of gingerbread I’m sorry 🙂