zoom Gingerbread Christmas trees

    Save to your scrapbook

    Gingerbread Christmas trees

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Gingerbread Christmas trees

    • Christmas
    • Preparation time: 10 minutes, plus cooling
    • Cooking time: 20 minutes
    • Total time: 30 minutes, plus cooling

    Makes: 18-24 biscuits


    100g unsalted butter
    100g light brown soft sugar
    3 tbsp golden syrup
    250g self-raising flour
    1 tbsp mixed spice
    ½ tbsp ground ginger
    ½ tsp ground cinnamon


    1. Preheat the oven to 180°C, gas mark 4. Place the butter, sugar and golden syrup in a pan over a medium heat, and stir until the mixture is fully melted and combined. Meanwhile, in a large bowl, whisk together the dry ingredients and a pinch of salt. Pour the melted mixture into the flour and, using a wooden spoon, mix to form a stiff dough. Use your hands to finish the mixing, kneading gently to a smooth, uniform dough. Cover the slightly warm dough with cling film if not using immediately.

    2. Roll the dough between two sheets of baking parchment until 0.3cm-0.4cm thick. Using different-sized Christmas tree (or any festive) cookie cutters, cut out as many trees as you can, then carefully transfer to a parchment-lined baking tray.

    3. Bake for 10-15 minutes or until lightly browned around the edges. Leave on the tray for 5 minutes, then transfer to a wire rack and cool completely. To decorate the cake, simply press 2-3 different-sized trees into the top. Store any leftover biscuits in an airtight container for 7-10 days.

    Your recipe note

    Edit your recipe note

    Cook's Tip

    To turn the extra biscuits into decorations: before baking, use a straw to cut out a hole at the top of each tree. Once baked, place a loop of string through the hole.


    Average user rating

    4 stars