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Gingerbread cookies

Gingerbread Cookies

Servings 10 Large cookies


  • 125 g butter
  • 50 g light brown sugar
  • 50 g dark brown muscovado sugar
  • 2 tbs golden syrup
  • 1 tbsp treacle
  • 2 tsp ground ginger
  • 1 tsp bicarbonate of soda
  • 300 g plain flour
  • Royal icing to decorate


  1. Sieve the ginger, bicarbonate of soda and flour into a large bowl.
  2. Melt the butter, sugars, syrup and treacle in a saucepan, then stir into the dry ingredients.
  3. When the mixture has come together, roll out between two sheets of baking parchment, to about 5mm thick.  Place on a baking tray and leave in the fridge to chill for approximately 20 minutes.
  4. Preheat oven to 180°C/160°C fan. Use a large cookie cutter to cut your chosen shapes. Place the cookies on a lined baking tray and bake for approximately 12 minutes, or until the edges are just starting to darken.
  5. When the cookies are cool, decorate with royal icing.