Next level gingerbread

Anyone who knows me will attest to the fact that I don’t bake. If I’m ever asked to bring a dessert to dinner everyone knows it will come from the local bakery. There’s a precision in baking, as opposed to my general ‘just wing it’ attitude with normal cooking, that I just don’t have.

This doesn’t stop me from trying though! I actually enjoy baking, go figure. My girlfriend and I have a tradition every Christmas where we bake gingerbread. I’ll be honest, any excuse to have a few Christmas drinks, but given I’m pregnant we took it quiet seriously this year.

A few years ago our gingerbread were so bad they had to be totally covered in icing to hide the burnt bits! I think there were a few factors to our (*obvious*) success; our new and improved recipe (see below), decorating the next day (so you can concentrate 100%) and a big cup of cheating (Queen icing pens are amazing!).


125g butter, room temp

1/2 cup brown sugar, firmly packed

1/2 cup golden syrup

1 egg, separated

21/2 cups plain flour

1tbs ground ginger

1tsp mixed spice

1sp bicarbonate of soda

Plain flour, to dust


1 cup pure icing sugar

egg white from above


  • Preheat oven to 180
  • Beat butter & sugar in a bowl until creamy.
  • Add golden syrup & egg yolk, beat until combined
  • Stir in flour, ginger, spices & bicarbonate of soda.
  • Turn onto a lightly floured bench and knead until smooth
  • Cover in plastic and rest for 30mins
  • Roll between 2 sheets of baking paper, until about 4-5mm thick
  • Cut out your Christmas shapes!
  • Bake for 10mins in the oven

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