Last Updated on 20 September, 2026 by Elby | The Tasteful Pantry
Gingerbread is a nostalgic Christmas treat. Although easy and fun to make all year round, it is always something I make with my kids in the holidays. With a myriad of spices and that delicious aroma, these moreish biscuit always evoke such great memories.
Whether shaped into people, biscuits of any shape, or houses, there is a timeless appeal that spans centuries and cultures. And it just so happens Gingerbread biscuits are ideal treats to leave out for Santa!
Other Popular Biscuits
What Makes Gingerbread Special?
These biscuits are a blend of warming spices and rich sweetness and the defining ingredients include:
- Ginger: The star spice, bringing warmth and subtle heat.
- Cinnamon, Cloves and Nutmeg: Supporting spices that add depth and complexity.
- Golden Syrup (or substitute with Treacle or Light Molasses): For a rich, earthy sweetness and moist texture.
- Brown Sugar: Enhancing the caramel notes.
- Flour, Butter and Egg: Creating the perfect base for cookies, cakes, or doughs.
Pro Tips
- Chill the dough: Chilling prevents the cookies from spreading and helps with clean cuts.
- Roll evenly: Or the cookies will cook too quickly in parts.
- Don’t overbake: Gingerbread should be slightly soft when removed from the oven for the best texture.
Gingerbread for All Seasons
While often associated with the holidays, these soft biscuits with a warm, spiced flavour are welcome all year round. Have it plain, sprinkle with sugar or decorate however you choose – and of course have it alongside a warm drink or dip it into a glass of cold milk!
Gingerbread houses are fun to try. Stuck together with royal icing – houses are not always easy to construct, but still fun and definitely something the kids can get involved in.
Feedback and More
Did you try the Gingerbread recipe? I’d really love to know what you thought. Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to share your thoughts. Cheers, Elby!
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Gingerbread!
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 480 grams flour - plain, approx. 3 cups
- 150 grams brown sugar - approx. ¾ cup
- ¾ tsp bicarb soda - baking soda
- 1 tbsp ground ginger
- 2 tsp cinnamon
- ½ tsp ground cloves
- ¼ tsp nutmeg
- ¼ tsp salt
- 150 grams unsalted butter - cold, chopped
- 1 large egg
- ⅔ cup golden syrup - or substitute with treacle or light molasses
Icing (optional)
- 1 cup icing sugar - powdered sugar
- 1 tbsp unsalted butter - softened
- 1 tbsp milk - approximately
- food colouring - optional
Instructions
- Place all the dry ingredients into a food processor. See notes if using a stand mixer. Add the butter, egg and syrup and blend until the mix forms a dough. Cut the mix in half and shape both halves into a disc. Wrap each separately in plastic and refrigerate for at least 30 minutes.
- Preheat the oven to 195°C | 175°C fan forced and line 3 baking trays with paper (or make multiple batches, leaving the trays to cool in between).
- Remove one portion of dough from the fridge and place in between two pieces of baking paper. Roll out evenly until 5mm thick. Cut into any shapes using cookie cutters (noting the smaller the shapes, the less time they will need in the oven) and place on the prepared trays – approximately 1cm apart. Gather the offcuts, roll again and cut more shapes. Repeat until all the dough is used.
- Place a full tray of biscuits into the oven and bake for 8-10 minutes (for medium sized cookies/gingerbread men). They should be just starting to turn light brown on the edges. They will still be soft in the centre when they first come out, but don’t keep cooking. Let them cool on the trays for at least 5 minutes before transferring to a rack.
- Repeat the rolling, cutting and baking for the remaining dough and cookies. This recipe makes approximately 30- medium sized biscuits… sounds like a lot, but they won’t last long!
- Once completely cooled, decorate the cookies with the icing or dust with a little icing sugar.
Icing
- Sift the sugar into a bowl, then using a wooden spoon, stir in the butter and half the milk until fully combined. Add the rest of the milk (and more if necessary) to form a paste – it should not be running.
- Stir in a few drops of food colouring, if using.Spoon the icing into a small zip lock bag and cut a tiny tip off one corner, ready for decorating.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
