Christmas Gingerbread Recipe

This recipe for gingerbread can be used to make a whole range of decorations, gifts and, of course, gingerbread people. Get the children to help roll and cut out the dough, and to decorate the biscuits.

  • Preparation time: 20 minutes
  • Cooking time: 10 minutes
  • Total time: 30 minutes 30 minutes

Makes: 25 gingerbread people

Ingredients

  • 125g unsalted butter
  • 100g dark muscovado sugar
  • 4 tbsp golden syrup
  • 325g plain flour
  • 1 tsp bicarbonate of soda
  • 2 tsp ground ginger
  • Supercook Writing Icing (optional)

Method

  1. Preheat the oven to 170°C, gas mark 3. Line baking trays with baking parchment. Melt the butter, sugar and syrup in a medium saucepan, stirring occasionally, then remove from the heat.
  2. Sieve the flour, bicarbonate of soda and ginger into a bowl and stir the melted ingredients into the dry ingredients to make a stiff dough.
  3. Turn out onto a lightly floured surface and roll to a thickness of about 5mm. Dip biscuit cutters into flour before cutting the dough, or cut around templates, which you can find at waitrose.com/christmas. Place the shapes onto the lined baking trays and bake, in batches, for 9-10 minutes until light golden brown.
  4. Remove from the oven. While still warm, and using a skewer or chopstick, make any holes that you will need to hang up the biscuits with ribbon or to make a yuletide garland. If you are decorating your Christmas cake with gingerbread people, make the holes in their arms so that ribbon can be threaded through at a later stage.
  5. When completely cool, decorate with the icing. The gingerbread biscuits can be stored in an airtight container for up to two weeks.