The Best Gingerbread Recipe Ever!


I like to consider myself a foodie but not your regular wine sipping fine dining degustation

foodie, I love comfort food and usually that of the sweet variety. Taste and smell have a

way of evoking memories, some good, some not so good (I recall a particular incident

involving ox tongue, but thats a story for another time). I dedicate much of my time to

baking for my family and searching for “the perfect” version of different baked goods, so far

I have mastered the perfect chocolate cake, cupcakes, pavlova and pikelets to mention a


One of my favourite treats as a child was gingerbread, so this Christmas I was on the

search for the perfect gingerbread recipe and BINGO on the first try I found it (this is

basically a miracle as it took me over two years and many failed attempts to find the

perfect chocolate recipe). We just happened to make an impromptu visit to The Ginger

Factory home of Buderim Ginger on Saturday, where I bought some beautiful ground

ginger which may or may not have made all the difference in this recipe.

If your looking for a gingerbread recipe, your search stops here! I have adapted this

slightly from the original recipe aptly titled ‘The Most Wonderful Gingerbread Cookies’

which can be found here

80156. I adapted the recipe to what I had on hand at home. Substituting the

treacle for golden syrup, using all spice instead of cinnamon and ground cloves and

omitting lemon rind all together.

Before we get started I have a few handy tips that I picked up during my search:

Tip #1. Resting the dough for the recommended time of at least 2 hours is VERY

important. When you finish mixing the ingredients it tastes good, when its rested for the

advised 2 hours it tastes great, when rested for over 24 hours it tastes AMAZEBALLS!

When resting for over 2 hours pop it in the fridge and bring it back to room temp before



Tip #2. After rolling and cutting out the shapes in the dough, place the whole dough on a

tray without removing any shapes or scraps and put it in the freezer for 5-10 mins. It will

be much easier to remove the shapes without them getting squished or misshapen. Press

scraps together in a ball, but don’t knead and return to room temp before rolling again and

cutting more shapes.

IMG_1008 IMG_1007

Tip#3 Rolling the dough thicker = softer gingerbread.

Rolling the dough thinner = crunchier gingerbread.

So here goes…

The Most Wonderful Gingerbread (adapted from original recipe)

Easily Makes 24 gingerbread men (I used an 8.5h x 7.5w gingerbread man cutter)


3 cups of plain flour

1 1/2 tsp baking powder

3/4 tsp baking soda

1 tbs ground ginger

1 3/4 all spice (not Chinese 5 spice)

85g butter (if you use unsalted butter, add 1/4 tsp salt)

3/4 cup dark brown sugar

1 large egg

1/2 cup golden syrup

2 tsp vanilla

Royal Icing:

1 1/2 cups pure icing sugar (must be pure icing sugar not icing mixture)

1 egg white

1/2 tsp lemon juice (optional)

IMG_1009  IMG_1010


1. In a small bowl whisk together flour, baking soda, baking powder, salt (only if using

unsalted butter), ginger, and all spice until well blended.

2. In a large bowl of an electric mixer cream butter and brown sugar on a medium speed

until smooth, add egg and beat again until well blended.

3. Add syrup, and vanilla and continue to mix until well blended.

4. If you are using a mix master or similar machine, switch beaters for dough hooks at this

stage and gradually add dry ingredients until blended and smooth. This step can be

done by hand, just gradually stir in flour with wooden spoon and knead lightly at the end

to bring the dough together.

5. Divide dough in half and wrap each half tightly wrap each half and let stand at room

temp for at least 2 hours or up to 8 hours (the longer it rests the better IMO). Dough can

be stored in the fridge for up to 4 days, return to room temp before rolling.

6. Preheat oven to 190°C line biscuit tray with baking paper.

7. Roll dough to approx 5mm thickness and cut out shapes place on tray 3 cms apart,

bake for 7-10 mins. For 5mm thickness 9mins is perfect baking time for a soft

gingerbread, for crunchier gingerbread roll thinner and bake for 1min extra (always

check before the recommended time incase your oven cooks slower or faster).

8. Remove from oven and stand on tray until firm enough to transfer to a wire rack to cool).

9. For a little bit of whimsy, when completely cooled decorate anyway you like with royal

icing (or leave plain, they are amazing both ways). With electric hand beaters whisk the

egg whites until soft peaks form gradually add sifted icing sugar and beat until icing is

very white and resembles a thick paste. Place icing in a piping bag with a fine tip (a zip

lock bag with the very tip snipped off works perfectly for this) and have fun decorating

your gingerbread.


Hope you enjoy this gingerbread as much as my family and friends have.

Merry Christmas and happy baking xx


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