Classic Gingerbread

Author: Shelley Bennetts   Date Posted:4 December 2018 

These classic and easy-to-make biscuits are a blend of butter, flour, sugar and spices. It’s the ginger that stands out with a little support from cinnamon, cloves and nutmeg. The kids will love these perfect Christmas snacks, especially if you have some festive cutter shapes and some decorative bits. Why not let them loose in the kitchen to make them these holidays?



150g unsalted butter, cubed
½ cup (125ml) Golden Syrup
½ cup (110g) rapadura or brown sugar
1tsp bicarb of soda
3 cups plain flour
1 tbsp ground ginger
1 tsp ground cinnamon
½ tsp ground nutmeg
1/2tsp ground cloves
1/2tsp baking powder
1 egg, lightly whisked



Preheat oven to 180 degrees C. Line 2 Baking trays with baking paper.
In a medium saucepan over medium heat, melt the butter golden syrup and sugar. Bring to a boil and remove from heat. Add bicarbonate of soda and stir gently. Transfer this to a heatproof bowl and allow to cool.

Sift together the flour and spices and baking powder into the butter mixture. Add the whisked egg and stir to combine. Turn onto a lightly floured surface and gently knead until the mixture is smooth.

Divide the dough into 2 portions, wrap or place in a sealed container and refrigerate for 45 mins until firm. Have a cup of tea, ginger tea perhaps!

Roll the mixture between 2 sheets of baking paper until 5mm thick. Use your cookie cutters to cut shapes, placing them on the lined trays with 3mm between for spreading. 

Bake one tray at a time for 8 minutes until just firm to touch. Allow to cool slightly and transfer to a wire rack to cool completely.


Recipe adapted from Taste Recipes


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