Christmas Gingerbread


This christmas gingerbread recipe makes 24 gingerbread people

Christmas Gingerbread

Christmas Gingerbread


350g plain flour

1 tsp bicarbonate of soda

2 tsp ground ginger

100g unsalted butter (soft)

175g soft brown light sugar

1 medium egg

120g golden syrup 


For the icing:

335g icing sugar

3 egg whites

3 tsp lemon juice

1 1/2 tsp glycerine

Food colours/various



  1. Mix all ingredients except the egg and syrup with your fingertips to combine the butter fully.
  2. Mix the egg and syrup together and add to the rest of the ingredients.
  3. Mix to a dough and knead with your hands.
  4. Rest the dough in the fridge for 30 minutes.
  5. Roll the dough on a lightly floured surface, turning occasionally to even the tension in the dough.
  6. Roll to around 3mm thickness and rest again for 5 minutes.
  7. Cut out various Christmas shapes using cutters.
  8. Line a baking tray with greaseproof paper and place the biscuits on top, not too close together.
  9. Bake at 160C for approximately 8-10 minutes or until golden brown.
  10. Leave to cool on a cooling rack.


Method for the icing

  1. Sieve the icing sugar.
  2. Whisk the egg whites until frothy.
  3. Add the icing sugar to the whites but just a spoonful at a time until it is all folded in.
  4. Add the remaining ingredients.
  5. Beat the icing until thick and at firm peak stage.
  6. Pipe in designs as required using a piping bag and a very small nozzle. The smaller the better as it will give you more control. 

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