Christmas Gingerbread


With only a few weeks to go until Christmas (how has this year gone so quickly?!), it seemed like the perfect time to bake some gingerbread. What I love about gingerbread, aside from the delicious taste, is just how well the end product seems to last. It’s perfect for a long lasting stash that you can secretly tuck into, or share with friends and family. 


The artist in me wanted to style these with wonderful winter scenes worthy of BBC Good Food Magazine…but the homely girl in me just wanted to make snowmen! As you can see from the pictures, the homely girl won…  but it’s up to you how you decorate yours.


For the gingerbread
350g plain flour, sieved
1 tsp bicarbonate soda
2 tsp ground ginger
1 tsp ground cinnamon
125g butter, unsalted
175g light brown soft sugar
1 egg
4 tbsp golden syrup


For the icing
2 egg whites
400g icing sugar, sieved
Silver balls
Food colouring gels (red and black)

3 pipings bags
Christmas cutters

In a bowl, mix together the flour, bicarbonate of soda, ginger and cinnamon.


Add the butter and mix together until the mix resembles breadcrumbs. Then add in the sugar

Beat together the egg and golden syrup. Then add to the flour mixture until it starts to clump together.

Tip out the dough on to a lightly floured surface. Gently knead until the dough becomes smooth.

Wrap the dough in cling film and chill for 15 minutes in the fridge.

Pre-heat the oven to 180°C/350°F and line some baking trays.

On a floured surface, roll out the dough to a 0.5cm thickness.


Using your festive cutters, cut out your shapes and place on the baking tray, spacing them apart.


Bake for 12-15 minutes until golden brown. Leave to cool on the tray for 10 minutes before moving to a wire rack.


While your gingerbread is cooling, you can start making your icing.

Whisk the egg whites until they form a gentle peak. Then slowly add in the icing sugar until it’s the right consistency. You want it to be stiff enough to not spill over the edges of the gingerbread, but not too stiff so that it can’t be piped.

Separate your icing in to 3 bowls (keeping the majority in the main bowl).

Colour your icing using your gels. You will need one red, one black and one which stays white.


Place your icing in to your three piping bags and cut the ends.

With a steady hand, start decorating your gingerbread. You can base your ideas on the ones I’ve created or go wild and make your own designs!


Enjoy your festive creations! X

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