Christmas tree gingerbread

    50 min

    This year, in a bid to maintain Christmas spirit despite the limited funds, we decided to make a variety of edible goodness for the family. It's a very simple gingerbread recipe, although cooking times do vary quite considerably depending on the shape you carve your biscuits into I found out.


    Glamorgan, Wales, UK
    315 people made this

    Serves: 10 

    • 340g plain flour
    • 4oz softened butter/margarine
    • 100g soft brown sugar
    • 190g golden syrup
    • 2 teaspoons ground ginger
    • 1 teaspoon bicarbonate of soda

    Prep:40min  ›  Cook:10min  ›  Ready in:50min 

    1. Preheat the oven to 190 degrees C (375 Fahrenheit).
    2. In a bowl, beat together the sugar and butter/marg using electric beaters until light and creamy.
    3. Add the golden syrup and sift in the flour, ginger and bicarbonate of soda.
    4. Mix until a rough crumb begins to form then work the mixture into a smooth dough using your hands.
    5. Refrigerate the dough for 10 minutes or so, until firm.
    6. Then, roll out the dough between two sheets of cling film/baking parchment - not a floured surface! - until 4mm (quarter-inch) thick.
    7. Cut out shapes using a cookie cutter of choice, or roll out small balls and flatten slightly onto a non-stick baking sheet or baking tray lined with parchment paper. They won't spread a great deal, but be careful not to pack them too tightly onto the sheets.
    8. Bake for 8-10 minutes until golden brown. Let cool on trays for a minute or two before removing to cool completely on wire racks.
    9. If you wish to ice your cookies, mix up a small quantity of icing using 1 egg white and 2oz icing sugar.

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    Reviews in English (27)


    Used different ingredients. Replaced the syrup with black treacle and added 1tsp mixed spice :D  -  02 Dec 2010


    A lovely crispy gingerbread biscuit, held the cutter shape well. Nice and dry to work with. I heated the syrup in the microwave to make it pour more easily out of the jug. This meant the mix was warm and needed a bit longer to cool. I upped the spices, adding 1/2 tsp each of ground cloves and allspice. Keep an eye on the oven, they cook quickly and one batch went a little too far, lovely soft golden colour otherwise. Thanks.  -  18 Dec 2011


    Something else. always use non-stick baking tins, never any kind of paper. it seems that no matter what type you use (greaseproof, baking etc), it always seems to stick.  -  11 Dec 2009