The Ultimate Gingerbread Recipe: Festive Edition

Camera Used: Canon 5D IV
Photographed: Final Gingerbread


The perfect Festive snack. Or two.

After many years of making gingerbread and trying to perfect a recipe, that isn’t too sweet or too spicy – I have finally nailed a recipe that is delicious, and works a treat for everyone around the Christmas season.

If you would like to read further into my recipe (inspired by the lovely Tanya Burr) please see below.

You Will Need..

  • 75g Unsalted Butter (Softened)
  • 75g Dark Muscovado Sugar
  • 1 Large Egg (Or two small)
  • 1 1/2 tbsp of Golden Syrup
  • 1/2 tsp of Baking Soda
  • 200g Plain Flour
  • 1 tsp of Ground Cinnamon
  • 1/4 tsp of Ground Ginger
  • 1 tbsp of Black Treacle (This is the secret ingredient that makes the gingerbread all the more tasty!)
  1. Firstly, you must dust the surface you have chosen to use, with flour.
  2. Cream together the butter and sugar into a bowl, until light and fluffy.
  3. Add the one egg, the table spoon of golden syrup and black treacle along with the flour.
  4. Combine.
  5. Add the remaining spices and baking soda to form the correct mixture.
  6. Roll out the formed dough into a thickness of your desire, and use Gingerbread men cutters (or other festive shapes) until you have used all of the dough.
  7. Place the gingerbread men into the oven, on the middle shelf, for around 10-12 minutes depending on your oven. Oven should be set to 180o.
  8. Once the gingerbread are done, they should be crispy at the edges, and a lovely soft consistency in the middle.
  9. Dust with the remaining flour.
Camera Used: Canon 5D IV
Camera Used: Canon 5D IV
Camera Used: Canon 5D IV

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