By: Will King

It’s that festive time of year again! We love our food, and one of our favourite things about this time of year is the opportunity to bake delicious treats for our family and friends. Gingerbread is one of those classic biscuits that brims with Christmas nostalgia; with its warm, spicy taste and a strong, crunchy texture that’s perfect for decking with all manner of icing and sugary sweets. Whether you’ve got a hankering for gingerbread men with gumdrop buttons, or you want to go the whole hog and construct a fantastic gingerbread house, our favourite gingerbread recipe is the first thing you’ll need!  Crunchy and robust, with extra festive spices to get you warmed up from the inside out. The recipe is so simple, it’s great for novice bakers and getting the kids involved too.


12oz Plain Flour (plus extra for rolling out your dough)

1 tsp Bicarbonate of Soda

2 tsp ground ginger

1.5 tsp cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground cloves

1 tsp vanilla essence

4 ½ oz butter

6 oz brown sugar

1 egg

4 tbsp golden syrup


First, sieve the flour and bicarbonate of soda together. Next add your dry spices and stir.

Once your dry ingredients are thoroughly combined, add the butter and the vanilla essence to the mixture


Combine by gently rubbing the ingredients between your fingers, until the mixture begins to clump and resembles breadcrumbs.

When this is done, stir in your brown sugar.


In a separate bowl, crack and lightly beat the egg, before adding in the golden syrup and gently whisking the two together


Add the egg and syrup to your mixture, you’ll find the mixture starts to clump together. Continue to knead the dough until it is thoroughly combined and becomes smooth.


Lastly, roll out your dough until onto a lightly floured surface. Your mixture will be very sticky, so we recommend flouring your rolling pin too.

Roll to approximately 0.5 cm thick, to achieve a good solid biscuit that’s still pleasantly crunchy.

We recommend cutting into your desired shapes before you bake. 

Carefully transfer your gingerbread onto a baking sheet lined with greaseproof paper, and bake at 180c for approximately 12-15 minutes, or until lightly golden-brown in colour.

Once your gingerbread is completely cool, you can remove it and begin the best part; icing and decorating! Or constructing a house, if you’re feeling extra creative.