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 www.food.com/recipe/the-most-wonderful-gingerbreadcookies-
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.
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
1 1/2 cups pure icing sugar (must be pure icing sugar not icing mixture)
1 egg white
1/2 tsp lemon juice (optional)
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
Hope you enjoy this gingerbread as much as my family and friends have.
Merry Christmas and happy baking xx