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Gingerbread houses

Easy Gingerbread Recipe

Follow this easy gingerbread recipe to make a delicious biscuit dough full of warming flavours and spices.

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Prep: 20 minutes
Cook: 10 minutes
Chill time: 30 minutes
Total: 1 hour
Servings: 20 gingerbread people

Ingredients

  • 50 grams Unsalted butter
  • 75 grams Dark muscovado sugar
  • 50 grams Golden syrup
  • 175 grams Plain flour
  • 0.5 teaspoon Bicarbonate of soda
  • 2 teaspoon Ground ginger
  • 1 teaspoon Groun cinnamon
  • 1 medium Egg at room temperature

Instructions

  • Preheat the oven to 170°C fan. Line baking sheets with greaseproof paper.
  • Crack the egg into a small jug and beat with a fork. Set aside for now.
  • Measure the butter, dark muscovado sugar and golden syrup into a small saucepan.
    50 grams Unsalted butter, 75 grams Dark muscovado sugar, 50 grams Golden syrup
  • Heat on low until the butter and sugar melt. Once melted turn the heat up and let the mixture boil for 1 minute. Remove and leave to cool for 10 minutes.
  • Stir the plain flour, bicarbonate of soda, ginger and cinnamon together in a medium-sized bowl.
    175 grams Plain flour, 0.5 teaspoon Bicarbonate of soda, 2 teaspoon Ground ginger, 1 teaspoon Groun cinnamon
  • Now pour in the melted butter mixture and half of the beaten egg. Use a wooden spoon to fold the mixture until it starts to come together into a dough. Now use your hands to knead the dough gently until smooth and the bowl is left clean.
    1 medium Egg
  • If the dough is too dry add a little bit more egg, if it's too wet add a little flour.
  • Wrap the gingerbread dough in clingfilm and place in the fridge to chill for at least 30 minutes*.
  • Lightly dust a worktop and a rolling pin with flour and roll the gingerbread dough out to a £1 coin thickness.
  • Use cookie cutters to stamp out your shapes and place on a lined baking tray**.
  • Bake for 10-12 minutes until golden and firm.

Notes

*Or, you can wrap and freeze the gingerbread dough at this point for up to 2 months. 
**If you have time, chill the shapes in the fridge for another 30 minutes to reduce spread.