‘Tis the Season to make GingerBread’

I’m going to be completely honest and tell you guys I don’t bake. I am not one to sit there and think of amazing cake/cookie ideas and actually go and make them, I do cook dinner but never bake, so this blog post is very different for me. I was actually inspired to make gingerbread after someone I work with came in with some their girlfriend had made and they tasted amazing!! I thought ‘maybe I should give that a go‘ as it is Christmas and all. So, I hope this blog post inspires you to make some and if you use this recipe then please let me know how yours turned out.


350g plain flour

1 teaspoon bicarbonate soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

125g butter

175g light soft brown sugar

1 free range egg

4 tablespoons golden syrup

Icing for decoration


How to make:

Sift together the flour, bicarbonate soda, ginger and cinnamon, then add your butter and use hands to mix together until you end up with a bread crumb consistency, once you have achieved this then slowly add the brown sugar and mix together again.

Grab your one free range egg and lightly beat in a mug, then add this to the mixture along with the 4 tablespoons of golden syrup. Again, mix this together (best job is done with your hands) knead until the mixture grabs together and turns into a dough. Wrap this in clingfilm and leave to chill in the fridge for 15 minutes. (whilst it is chilling best to clean up like I did as I made a mess haha) also preheat your oven to 180c.

Once the dough has chilled, unwrap from the clingfilm and roll out on a surface which has a light dusting of flour on, roll the dough out to a 0.5cm thickness and choose your dedicated cookie cutters and start cutting. When placing the cut out dough onto greaseproof paper on a tray make sure to leave a fair amount of room between each cookie as they do expand in the oven.

Once you have cut all your cookies, place into the oven for 10 minutes (but do keep checking half way). Once they have baked, leave them on the tray for 10 minutes to cool otherwise if you move them too quickly after coming out the oven they can start to wrinkle and pull apart.

Once cooled, choose your icing and start to decorate.


I know this is a super simple recipe and that’s why I love it, as I said I am not a professional baker but I was really impressed with myself as this was my first time making gingerbread and they do taste lovely if I do say so myself.




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