My earliest baking memories are of gingerbread. I remember making gingerbread with my mum when I was about 4, in our kitchen in Wicklow. I am happy to eat it all year round but it’s a nice thing to make in the run up to Christmas. You can use this recipe to make biscuits, gingerbread men or indeed a gingerbread house!

Pre-heat your oven to 160C. Makes about 40 biscuits.


175g sugar, brown or white

175g butter or Stork baking block, at room temperature

435g plain flour

3 tablespoons of golden syrup

1 tablespoon black treacle

4 tablespoons milk or plant-based alternative

1/2 teaspoon bicarbonate of soda

1 tbsp ground ginger

1 tsp mixed spice

1/2 tsp cinnamon

  1. Mix butter and sugar together – I used my stand mixer but an electric whisk or indeed a wooden spoon will do the trick.
  2. Add the flour along with the bicarb and spices followed by the treacle, golden syrup and milk. Mix thoroughly to give a moist dough – it shouldn’t be sticky.
  3. Shape the dough into a ball shape. Cut in two and roll out one half so it’s a little thinner than a pound coin on a floured surface.


4. Now cut out your biscuits. I used this as an opportunity to have a go with all many cutters I’ve accumulated over the years.

Gingerbread 2

5. Re-roll the dough and cut out more biscuits. Put them on a greased baking tray and bake for 12-15 minutes at 160C. If you make smaller biscuits, 10 minutes in the oven will suffice. I generally pop a batch in the oven and use the time to re-roll and cut out the next batch. If you don’t want to use all the dough, wrap in clingfilm and it will keep in the fridge for a few days.


6. Allow to cool before removing from trays. They will still be soft while warm – they won’t have a snap to them until cold. Assuming you don’t wolf the lot down, they will keep for a few days in an airtight container.

7. You can decorate them if you like. I sadly lack the patience to decorate biscuits so usually settle for a dusting of icing sugar.